A recipe for brunch or when you are camping. If you dont have the Garlic and Herb oil just add a crushed garlic clove and a few thyme leaves when you add the mushrooms. The recipe is from ” Alice’s Cook Book ” by Alice Hart.
Ingredients
- Garlic and Herb Oil or Olive Oil
- 350 g potatoes scrubbed and cut in small cubes
- 2 large handfuls fresh porcini mushrooms or other mixed mushrooms. sliced if large
- 4 very fresh free range eggs
Servings:
Instructions
- Add enough oil to cover the base of a large frying pan and set over a medium high heat . Add the potatoes, stir to coat and cover with a lid. Reduce the heat and cook gently for 15-20 minutes, stirring from time to time.
- Check to see if the potatoes are tender and cook for a few minutes more if you need to. Now, increase the heat and saute until golden all over. Tip on to a plate.
- Put a little more oil into the pan if needed and add the mushrooms. Cook, undisturbed, for 3 to 4 minutes until golden. Push to the side of the pan and crack in the eggs. Cook until the yolks are to your liking.
- Transfer the eggs to plates and return the potatoes to the pan. Heat through with the mushrooms and season. Spoon onto the plates beside the eggs.
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