Baked eggs with potatoes, mushrooms and cheese
Baked eggs with potatoes, mushrooms & cheese
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
- Serves 4
- Easy
Nutrition per serving
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Calories 493
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Carbohydrates 42
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Saturated Fat 10
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Sugar 2
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Protein 27
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Fat 22
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Fiber 7
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Salt 0.9
Ingredients
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3 baking potatoes, peeled and cubed
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1 tbsp sunflower oil
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600g mushrooms, quartered
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2 garlic cloves, sliced
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2 tbsp thyme leaves
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140g cheddar, grated
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4 eggs
Method
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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.
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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.