Fried eggs with rosemary sautéed potatoes

Fried eggs with rosemary sautéed potatoes

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Cooking time

Ready in 20 mins

Skill level

Easy

Servings

Serves 2

A tasty twist on the family's favourite fried eggs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
401
protein
12g
carbs
35g
fat
25g
saturates
7g
fibre
2g
sugar
0g
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

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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.

Recipe from Good Food magazine, April 2005

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