Portabella Mushrooms, Free-Range Eggs & Fried Potatoes

Screen-Shot-2017-09-11-at-19.45.20.pngServes 2, prep time 10 minutes, cooking time 20-25 minutes

INGREDIENTS
2 tbsp of oil
4 portabella mushrooms
4 free-range eggs
2 tsp of paprika
10 new potatoes

TO SERVE
Gem lettuce leaves
Sliced red onionScreen-Shot-2017-09-11-at-19.45.56.pngMETHOD
Heat the oil on a medium heat in a shallow pan. Remove the stalks from the mushrooms and place in the pan, open cup side up. Cover and fry for 10 minutes. Crack an egg into each mushroom and cover. Cook for 10 minutes until the egg has set. Wash and half the potatoes, dry on some kitchen towel to remove excess water. Remove the mushrooms from the pan and set to one side. Next, in the pan shallow fry the potatoes until crisp. Return the mushrooms to the pan and dust with paprika. Serve with lettuce leaves and sliced onion.

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