A brilliantly simple breakfast or brunch feast that is great to serve up for friends.
This delicious quick farmhouse fry-up is packed with tasty fried potatoes and mushrooms, so it's full of flavour. The eggs are cooked in the same pan - rather like a shakshuka, but without the tomatoes. In fact, you only need one pan to create the whole dish, though you will need a plate or a bowl to hold the cooked potatoes in while you fry off the mushrooms. A portion is only 221 calories and with only 2.5g saturated fat. And it's ready in just 20 minutes, making it one of our favourite easy, healthy breakfast options.
Ingredients
- 4 tsp rapeseed oil
- 300g cooked potatoes, sliced
- 250g mushrooms, sliced
- 100g chard leaves, torn
- 3 eggs
- Dried chilli flakes (optional)
- Small handful grated cheddar
- Baguette or crusty farmhouse bread, to serve
WEIGHT CONVERTER
Method
- Warm 2 tsp of the rapeseed oil in a pan, add the sliced, cooked potatoes, and sauté over a medium heat for 4-5 mins, until browned. Remove from pan and set aside.
- Add the remaining rapeseed oil to the pan, along with the mushrooms. Put the lid on the pan, place over a medium heat for 5 mins. Remove lid, turn up the heat and fry until the liquid is absorbed and the mushrooms are browned.
- Put the potatoes back in. Add the torn chard leaves and allow them to wilt for a minute. Then break in the eggs. Replace lid and cook until the eggs have just set.
- Drizzle with a little oil and scatter over a pinch of dried chilli flakes and the cheese. Serve with hunks of bread for dipping in the eggs.
Top tip for this quick farmhouse fry-up
Make this dish a little fancier by using shavings of Parmesan (or a vegetarian hard cheese alternative) instead of cheddar. Meat eaters can toss in a couple of thinly sliced cooked sausages at the same time as the potatoes.
You may also like...
