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Veggie Egg Potatoes Breakfast

Veggie Egg Potatoes Breakfast

Veggie Egg Potatoes Breakfast

Ingredients

  • 500 g (1 lb) cooked potatoes, cubed
  • 4 TBSP olive oil
  • a few thyme springs
  • 250 g (8 oz) button mushrooms, trimmed
  • 12 cherry tomatoes
  • 4 eggs
  • salt and black pepper
  • 2 TBSP chopped parsley, to garnish
  • buttered toast, to serve (optional)

Instructions

  1. Preheat the oven to 22C/425F
  2. Spread the potato cubes out in a roasting tin.
  3. Drizzle over half the oil, scatter over the thyme springs and season with salt and pepper.
  4. Bake for 10 minutes.
  5. Stir the potato cubes well
  6. Add the mushrooms.
  7. Bake for 10 minutes.
  8. Add the tomatoes.
  9. Bake for 10 minutes.
  10. Make four hollows in between the vegetables and carefully break an egg into each hollow.
  11. Bake for 3-4 minutes until the eggs are set.
  12. Garnish the vegetable mixture with the parsley and buttered toast.
http://justeatveggies.com/veggie-egg-potatoes-breakfast/
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