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All-In-One Breakfast Tin
A hearty vegetarian breakfast bakes entirely in a single roasting pan. It combines cubed potatoes, whole mushrooms, cherry tomatoes, and cracked eggs for a complete morning meal with minimal cleanup. Serve this family-style dish right from the pan for a relaxed weekend brunch. The potatoes develop crispy edges while the eggs bake to a soft, rich finish.
Ingredients
- 500g cooked potatoes, cubed
- 4 tablespoons olive oil
- 250g button mushrooms, trimmed
- 12 cherry tomatoes
- 4 eggs
- salt and black pepper
- 2 tablespoons chopped parsley, to garnish
- 3 Scatter the parsley over the top and serve straight from the tin. The Quest of Erebor
Instructions
- 1Spread the cubed potatoes in an even layer across a large roasting pan. Drizzle with olive oil, season with salt and black pepper, and toss to coat.
- 2Bake in a preheated 220°C oven for 10 minutes. Stir the potatoes thoroughly, add the trimmed button mushrooms, and return the pan to the oven for another 10 minutes.
- 3Toss the cherry tomatoes into the pan and bake for 10 more minutes. Create four small spaces among the roasted vegetables and carefully crack an egg into each gap.
- 4Return the pan to the oven for a final 3 to 4 minutes until the egg whites are fully set. Garnish with chopped parsley before serving.