This is one of those simple but great flavour and texture combinations, crunchy pieces of rosemary and garlic scented potato against creamy eggs, plus it’s a great way to use up left over potatoes for breakfast. This is a basic vegetarian recipe but you can add extra bacon pieces or mushroom for something a little more elaborate.
Crispy Rosemary Potato Egg Bake
– 6 large free range eggs
– 2 sprigs rosemary
– 1 clove garlic
– salt & pepper
– fresh herbs
– 60gms Parmesan
– 50mls cream/milk
– 2 medium potatoes, cooked and cubed
Start by preheating the oven to 180°C. Now chop the cooked potatoes into small cubes. Heat some oil in a pan then add the rosemary and garlic, allow to cook for two minutes. Add the potato chunks and cook till crispy and golden. Remove the potatoes from the oil and place them into individual ramekins. Now in a separate bowl whisk the eggs, herbs, Parmesan, salt & pepper and milk. Add the egg mixture to warm potatoes and place on an oven tray. Bake for 10-15 minutes until done. Remember the mixture will continue to cook when it comes out the oven.