Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
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.
- 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
- 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...
Healthy breakfast recipes (opens in new tab)
Low calorie breakfast (opens in new tab)
Low carb breakfast (opens in new tab)
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
Cloud eggs recipe: How to make Instagram's latest breakfast obsession
Our cloud eggs recipe is really a pretty way to serve up your breakfast. With fluffy bottoms and dippy tops the whole family will love these...
By Rosie Conroy • Published
Use Quorn mince in this vegetarian Bolognese as a healthy and delicious alternative to meat. You will barely even be able to tell the difference.
By Octavia Lillywhite • Published
A vegetable stew recipe that is quick, cheap and easy to make and is an absolute family favourite. Speeded up by swapping haricot beans for canned butter beans, this meal is a winner
By Jessica Dady • Last updated
Red velvet cupcakes
Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. They are delightfully decadent.
By Jessica Dady • Published
By Jessica Dady • Last updated
Jam tarts are one of the simplest bakes around, perfect for making with kids, for novice bakers, or anyone who just fancies a bit of a retro treat.
By Rachael Martin • Published
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
Who is Hannah Miller and where is she from? Meet BBC Breakfast’s new star
By Selina Maycock • Published
Who won The Great British Sewing Bee? The 2022 champion revealed
Here's who won The Great British Sewing Bee last night...
By Selina Maycock • Last updated