Fried eggs with rosemary sautéed potatoes
A tasty twist on the family's favourite fried eggs
1
rating
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 20 mins
- 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.
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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http://www.bbcgoodfood.com/recipes/2948/
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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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Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 20 minsBest-ever brunch
Ingredients
- 425g new potatoes
- 1 tbsp butter
- a few sprigs of rosemary leaves, chopped
- handful of mushrooms , quartered
- 2 eggs
- 1 tbsp oil
Per serving
401 kcalories, protein 12g, carbohydrate 35g, fat 25 g, saturated fat 7g, fibre 2g, salt 0.39 g
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08 March 2008
emmaherself rated this recipe
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