Quick Sunday Brunch: Baked Eggs with Potatoes, Mushrooms & Cheese

Why break the bank with a fancy restaurant brunch when you can cook it in your own kitchen with easily accessible ingredients? Nothing strikes a lazy Sunday brunch, and this recipe will make your day extraordinary.


· 3 baking potatoes, peeled and cubed

· 1 tbsp sunflower oil

· 2 tomatoes, chopped

· 600g mushrooms, divided

· 2 garlic cloves, sliced

· 2 tbsp thyme leaves

· 140g cheddar, grated

· 4 eggs


· Heat oven to 200C/180C fan/gas 6. Place the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.

Spoon the potato mash into a baking dish and sprinkle with the cheese and the leftover thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has softened.

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