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Fried eggs with rosemary sautéed potatoes

Fried eggs with rosemary sautéed potatoes

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A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • Easy
  • Serves 2

A tasty twist on the family's favourite fried eggs

Nutrition: per serving
HighlightNutrientUnit
kcal401
fat25g
saturates7g
carbs35g
sugars0g
fibre2g
protein12g
low insalt0.39g
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Ingredients

  • 425g new potato
  • 1 tbsp butter
  • a few sprigs of rosemary leaves, chopped
  • handful of mushrooms , quartered
  • 2 eggs
  • 1 tbsp oil

Method

  • 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.

Recipe from Good Food magazine, April 2005

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Overall rating

A star rating of 4 out of 5.2 ratings
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