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
Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
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.
Serve the potatoes piled on two plates and top each serving with a fried egg.
