Rosemary Potatoes and Eggs
Transform your breakfast or brunch game with this flavorful Rosemary Potatoes and Eggs recipe—a hearty and satisfying dish that brings the best of crispy, oven-roasted baby potatoes and perfectly cooked sunny-side-up eggs to your table. Infused with the earthy aroma of fresh rosemary and the subtle kick of garlic, these golden, caramelized potatoes are the perfect complement to buttery, runny-yolk eggs. Simple yet delicious, this recipe uses pantry staples like olive oil, salt, and pepper to create a rustic yet elegant meal. Ready in just 40 minutes, it's a show-stopping choice for lazy weekends or quick weeknight dinners. Garnish with fresh parsley for a pop of color and freshness, and enjoy this wholesome, crowd-pleasing plate that's as beautiful as it is tasty.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 2 sprigs Fresh rosemary
- 2 Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Eggs
- 1 tablespoon Butter
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly oil it.
Wash the baby potatoes thoroughly and pat them dry. Slice them in half or quarters, depending on their size, to ensure even cooking.
Place the potatoes in a large mixing bowl. Mince the garlic cloves and strip the rosemary leaves from the sprigs, then add them to the bowl.
Drizzle the potatoes with the olive oil, and season with salt and black pepper. Toss everything together until the potatoes are evenly coated with the oil and seasonings.
Spread the potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 25-30 minutes, flipping halfway through, until they’re golden brown and crispy on the outside, and soft on the inside.
While the potatoes are roasting, prepare your eggs. Heat a nonstick skillet over medium-low heat and add the butter, allowing it to melt evenly.
Crack the eggs into the skillet, taking care not to break the yolks. Cook them sunny-side up or to your preferred level of doneness, seasoning lightly with salt and pepper.
Once the potatoes are ready, transfer them to serving plates. Top each plate with the freshly cooked eggs.
Garnish with chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 777 mg | 259% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 4.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2425 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
