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One-Pan Roasted Breakfast Tin
Golden roasted potatoes, blistered tomatoes, and soft-baked eggs come together in this effortless morning meal. You'll love how the vegetables caramelize in the oven before the eggs are cracked right into the pan to finish. It's a hearty vegetarian option that keeps cleanup to an absolute minimum. Just bring the whole roasting tin straight to the table and let everyone dig in.
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.