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.

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Dressed and Eaten Recipe

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Ingredients

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

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Method

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.