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.