Sunday, May 22, 2011

Roasted Potatoes with Eggs and Prosciutto

Who doesn't love crispy roasted potatoes? It's the feel good, not so fatty version of a chip. Add eggs and you have a dish perfect for breakfast or dinner.
Dressed and Eaten Recipe
3 potatoes, chopped into small pieces
2 eggs
1 slice of prosciutto, sliced into 3-5cm long pieces
60g mushrooms, chopped
1/4 teaspoon oregano 
1/4 teaspoon thyme 
Cracked pepper
Olive oil
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.  


  1. Yum! I love eating breakfast at dinner time so this would be perfect for one of those nights! :D

  2. That looks divine!
    I am going to attempt it...Wish me luck! ;)

  3. Lorraine- love eating breakfast at dinner time! It just manages to feel so right.

    Corrina- It sure is. ;)

    Mona- Good luck! Thanks for commenting missy. Haha.:)


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