A new week and a new recipe for me.
I love a good fry up and possibility of one that doesn’t add a jug full of fat to my hips was worth a try. I found it in an old Good Food magazine.
It was tres yummy, even though it was a bit weird to look at. We also did the true Brit thing and laced it with tomato sauce. Such a fab weekend breakfast or a lunch.
Here’s the recipe!
Diced Potatoes – ample enough for each person to have a good amount.
1 shallot or onion (I used an onion)
2 tsp of dried oregano (or 1 tsp of fresh)
Mushrooms – ample enough amount for each person
Fresh Tomatoes (optional) – I hate these little globs of lava so I don’t use them!
2 eggs each (you can reduce to one egg each if you aren’t feeling greedy)
- Preheat oven to 200°C/ 180°C fan / Gas Mark 6. Tip the potatoes and onions into a non-stick roasting tin, drizzle with oil, sprinkle over the oregano and give a good shake.
- Bake for 15 mins.
- Add the mushrooms and then cook for 10 more minutes, until potatoes are browned and tender.
- Make gaps in the veg and crack the eggs into separate gaps. Put back in the oven for 3 – 4 minutes or until the eggs are cooked to your preference.
Serving was a bit tricky, I suggest using a fish slice and then spoon the spuds out. Ours ended up not so perfectly presented…hence no after photo!