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One-Pan Roasted Breakfast Tin
Cubed cooked potatoes, button mushrooms, and cherry tomatoes roast together in olive oil until the edges brown and the tomatoes split. Once the vegetables are ready, four eggs crack straight into the hot tin and bake until the whites set. The whole meal comes to the table in the same pan it cooked in, finished with chopped parsley. Serves four in about 45 minutes with almost nothing to wash up.
Equipment
- Oven
- Baking sheet
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. Make sure they aren't overcrowded so they can crisp up properly.
- 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.
Notes
- Serving: Bring the roasting pan straight to the table so everyone can help themselves.
- Prep: Using leftover cooked potatoes makes this assemble much faster.
- Variation: Toss in a handful of fresh spinach when you add the tomatoes if you want extra greens.
