I have a thing about eggs for breakfast. Poached, boiled, fried, scrambled. I love them all. I’ve now started baking them too. This is a simple and filling brunch for a cold, lazy Sunday with the newspapers. I usually add salt to potato dishes but the cheese is salty enough that it doesn’t really need any extra.
Serve with lots of ketchup and maybe a little sourdough toast if you are not watching the carbs.
This should make enough for two hungry people
4 large field mushrooms
about 20 baby new potatoes
1 onion – sliced
1 tablespoon butter
50g Tallegio cheese
Put the potatoes in a pan, cover with water and bring to the boil. Simmer for around 5 minuts then drain and slice the large ones.
Put the oven on to 180C
Heat the butter in a frying pan (use one that you can put in the oven) with a little olive oil. Add the onion and fry until softened and starting to brown. Add the part-cooked new potatoes and fry gently, stirring occasionally until the potatoes start the brown. Place the mushrooms stalk side up in the pan, drizzle with olive oil then place the whole pan in the oven at 180C for around 15 minutes until the mushrooms have softened and shrunk a little.
Now take the pan out of the oven, make 4 holes in amongst the potatoes and crack the eggs into each one. Slice the tallegio and scatter over the mushrooms. Return the pan to the oven for 7-10 minutes until the eggs are done and the cheese has melted.
Scatter with a little chopped parsley and serve piping hot.