egg and parmentier potatoes
Parmentier actually means that a dish is made with potatoes. This is therefore in fact egg and potato, potatoes.
Per serving : 218kCal / Carbs 22g / Protein 11g / Fat 10g
Ingredients
500g potatoes, peeled and diced
2 shallots, quartered
1 tbsp olive oil
2 tsp dried oregano
200g button mushrooms, sliced
4 eggs
How to make it
- Begin by preheating your oven to 200°C (400°F).
- In a large roasting tin, coat the potatoes and shallots in olive oil and sprinkle over the dried oregano. Bake for 45 minutes, or until the potatoes have softened and turned golden brown, before adding the mushrooms.
- Roast for a further 15 minutes, until the vegetables have started to caramelise.
- Using a spoon, make four hollows in the vegetables and crack and egg into each hollow.
- Return to the oven for 4 minutes for a perfectly cooked egg with a runny yolk. If you prefer a harder yolk, just keep the dish in the oven for a few minutes longer.