The BBC Good Food logo
Baked eggs with potatoes, mushrooms & cheese

Baked eggs with potatoes, mushrooms & cheese

By
Rating: 4 out of 5.20 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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
Advertisement

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

Recipe from Good Food magazine, February 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.20 ratings
Advertisement
Advertisement
Advertisement

Sponsored content