Baked eggs with potatoes, mushrooms & cheese

Baked eggs with potatoes, mushrooms & cheese

  • Rating: 4 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal493
fat22g
saturates10g
carbs42g
sugars2g
fibre7g
protein27g
salt0.9g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.

  • STEP 2

    Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Goes well with

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    Rating: 4 out of 5.19 ratings
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