Fried eggs with rosemary sautéed potatoes
- Preparation and cooking time
- Total time
- Ready in 20 mins
- Serves 2
- 425g new potato
- 1 tbsp butter
- a few sprigs of rosemary leaves, chopped
- handful of mushrooms , quartered
- 2 eggs
- 1 tbsp oil
- STEP 1
Cut the potatoes into cubes and, in a large frying pan, fry them in butter for 15 mins until golden and cooked through.
- STEP 2
Tip in chopped rosemary leaves, mushrooms and garlic and fry for a few mins until softened.
- STEP 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.
- STEP 4
Serve the potatoes piled on two plates and top each serving with a fried egg.