Dressed and Eaten Recipe
3 potatoes, chopped into small pieces
1 slice of prosciutto, sliced into 3-5cm long pieces
60g mushrooms, chopped
1/4 teaspoon oregano
1/4 teaspoon thyme
1. Drizzle olive oil on a baking dish. Place potatoes in the dish along with mushrooms. Sprinkle with olive oil, oregano, thyme and cracked pepper. Roast the potatoes in a pre-heated 180 degree oven.
2. When the potatoes become golden and crispy, add the prosciutto. Leave in there for a few minutes until becomes slightly crispy.
3. Create two spaces in the dish. Add egg into each space. Place back into the oven. Leave in the oven for a few minutes. You want the eggs to be soft and runny. Watch the eggs carefully. Once eggs are done, serve.