This week we're making an all in one veggie breakfast that's so hardy and delicious you'll want to eat it right out of the pan... and you can. We're simply going to add ingredients together in a pan about every 10 minutes until there is a complete and satisfying breakfast blend roasted in its own juices.
INGREDIENTS
1 lb. Potatoes, cubed
1/4 C. Olive Oil
Fresh Sprigs of Thyme
1/2 lb. Mushrooms
1 doz. Cherry Tomatoes
4 Eggs
2 Tbsp. Parsley, chopped
Buttered Toast
Salt & Pepper
Spread the potato cubes out in a roasting pan. Drizzle over half the oil, scatter over the thyme sprigs and season with salt and pepper. Bake in a preheated over for 7-10 minutes at 425 degrees.
Stir the potato cubes well, then add the mushrooms and bake for 10 minutes.
Add the tomatoes and bake for another 10 minutes.
Make four hollows in between the vegetables and carefully break an egg into each hollow. Bake for 3-4 minutes until the eggs are set.
Garnish the vegetable mixture with parsley and serve straight from the pan or serve on a plate with buttered toast.
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