Rosemary, Potato and Fried Egg Skillet
A wonderful one dish meal for hearty weekend breakfasts, easy suppers or even generous mid-night snacks. You could always speed up the cooking time by using leftover cubes of boiled, steamed, baked or roasted potatoes.
For those who cannot eat egg yolks, this is equally lovely with a plate of scrambled egg whites or an egg white omelette. You can vary the rosemary if you like, basil is also very nice here and it really takes the recipe in a new (more Mediterranean) direction.
Rosemary, Potato and Fried Egg Skillet
450 grams (1 lb) new potatoes, washed and cut into cubes (I like to leave the skins on, but it's up to you)
2 tbsp butters or bladder friendly vegetarian margarine or olive oil
Leaves (needles) from about 6-8 stems of fresh rosemary
1 garlic glove (or to taste), peeled and finely chopped
125 grams (¼ lb) white or brown mushrooms, cleaned and sliced or quartered
2 large eggs
Freshly cracked sea salt and black pepper, to taste (both optional)
In a large frying pan, griddle or skillet over medium high heat warm 1 tbsp of the butter until just melted and add in the potato cubes. Cook, stirring every so often, for about 15-20 minutes or until the potato cubes are thoroughly cooked through.
Next sprinkle over the rosemary leaves (needles), chopped garlic and cut up mushrooms. Fry with the potatoes for a few minutes until the mushrooms are lightly cooked (take care not to overly brown the garlic as this will impart a bitter, unwanted flavour to your final dish). Season with salt and pepper, if using, to taste.
Push the vegetables to one side of the pan (or remove some to a plate if you need more space in the pan) and add the remaining tbsp of butter. Next add the whole eggs, one at a time and fry for as long as you like your eggs to be cooked.
Divide the eggs and vegetables between two plates (or make more eggs and divy this up between 3 or 4 people) and serve at once with salt and pepper at the table.
Serves 2 people