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Hearty and filling Farmer's Breakfast. Full of protein and energy to keep you going. Perfect any time of the day. Ready in 30 mins. Embrace your rustic side.
Servings 1 serving
- 2 medium potato (2 medium potatoes = 150-200g)
- 1 tbsp olive oil
- 1 small onion
- 2 large eggs
- ¼ cup rosemary, fresh (¼ cup fresh = 1 tbsp dried)
- ¼ cup basil, fresh (yep, fresh or dried. ¼ cup fresh = 1 tbsp dried. Feel free to use your favourite herbs of course!)
- salt and pepper to taste
- ¼ cup your favourite cheese (I use cheddar)
- 1 tbsp vinegar
Cut the potatoes into thin slices.
Cook the sliced potatoes in a wide frying pan in olive oil on a medium heat for 15 minutes. Use a lid as this cooks them a bit quicker. Don’t stir the potatoes too often or they won’t crisp up - but don’t let them burn either!
Dice the onion while you’re waiting.
Crack the eggs into a cup and give a quick whisk with a fork.
When the 15 minutes are up, chuck in the onion.
After another 5 minutes or so and as the potatoes and onions are looking cooked, throw in the eggs, cheese, herbs, salt and pepper.
Cook for another 2 mins or until the egg is done.
Add a splash of vinegar if that’s your thing.
Serving: 375g | Calories: 539kcal | Carbohydrates: 34g | Protein: 24g | Fat: 34g | Saturated Fat: 11.5g | Cholesterol: 404mg | Sodium: 493mg | Potassium: 944mg | Fiber: 4.9g | Sugar: 5.1g | Vitamin A: 1250IU | Vitamin C: 48.7mg | Calcium: 310mg | Iron: 3.6mg