Egg, Mushroom & New Potatoes Roast

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   1. Heat oven to 200C/fan 180C/gas 6. Tip the potatoes and shallots into a large, non-stick roasting tin, drizzle with the oil, sprinkle over the oregano, then mix everything together well. Bake for 15 mins, add the mushrooms, then cook for a further 10 mins until the potatoes are browned and tender.

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   2. Make four gaps in the vegetables and crack an egg into each space. Return to the oven for 3-4 mins or until the eggs are cooked to your liking.

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   Serve with a grilled tomato or a serving of baked beans.

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   218 kcalories, protein 11g, carbohydrate 22g, fat 10 g, saturated fat 2g, fibre 2g, sugar 1g, salt 0.24g

* Per serving · 4 servings · Values may vary.

No additional tips available.