Fried eggs with rosemary sautéed potatoes
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Fried eggs with rosemary sautéed potatoes

By Jane Hornby

A tasty twist on the family’s favourite fried eggs

  • Ready in 20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 401
  • fat 25g
  • saturates 7g
  • carbs 35g
  • sugars 0g
  • fibre 2g
  • protein 12g
  • salt 0.39g

Ingredients

  • 425g new potatoes
  • 1 tbsp butter
  • a few sprigs of rosemary leaves, chopped
  • handful of mushrooms, quartered
  • 2 eggs
  • 1 tbsp oil

Method

  1. Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.

  2. Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.

  3. Season to taste, then push veg to the side of the pan and add a further 1tbsp oil. Break in the eggs and fry to your taste.

  4. Serve the potatoes piled on two plates and top each serving with a fried egg.

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