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
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 493
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fat 22g
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saturates 10g
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carbs 42g
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sugars 2g
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fibre 7g
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protein 27g
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salt 0.9g
Ingredients
- 3 baking potatoes, peeled and cubed
- 1 tbsp sunflower oil
- 600g mushrooms, quartered
- 2 garlic cloves, sliced
- 2 tbsp thyme leaves
- 140g cheddar, grated
- 4 eggs
Method
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.
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.
