Fried eggs with rosemary sautéed potatoes

Fried eggs with rosemary sautéed potatoes

A tasty twist on the family's favourite fried eggs

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

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.

Per serving

401 kcalories, protein 12g, carbohydrate 35g, fat 25 g, saturated fat 7g, fibre 2g, salt 0.39 g

Recipe from Good Food magazine, April 2005.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Best-ever brunch

Ingredients

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Per serving

401 kcalories, protein 12g, carbohydrate 35g, fat 25 g, saturated fat 7g, fibre 2g, salt 0.39 g

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