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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 2

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)

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly oil it.

Step 2

Wash the baby potatoes thoroughly and pat them dry. Slice them in half or quarters, depending on their size, to ensure even cooking.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Once the potatoes are ready, transfer them to serving plates. Top each plate with the freshly cooked eggs.

Step 9

Garnish with chopped parsley if desired, and serve immediately.

Nutrition Facts

Serving size	772.4 grams (772.4g)

Amount per serving	% Daily Value*
Calories	1156

Total Fat 72.60g	93%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 4.30g
Cholesterol 777mg	259%
Sodium 2748mg	119%
Total Carbohydrate 92.50g	34%
Dietary Fiber 7.50g	27%
Total Sugars 4.20g
Protein 35.90g	72%

Vitamin D 166IU	831%
Calcium 202mg	16%
Iron 8mg	46%
Potassium 2425mg	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.

Source of Calories

Fat: 56.0%

Protein: 12.3%

Carbs: 31.7%