Poached Eggs with Smashed Potatoes and Cheese
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Ingredients
- 4 large eggs
- 600 g baby new potatoes
- 60 g mature cheddar, grated
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 362 kcal
- Protein
- 15.1 g
- Carbohydrate
- 24.3 g
- of which sugars
- 1.8 g
- Fat
- 22.5 g
- of which saturates
- 6.9 g
- Fibre
- 2.3 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the new potatoes whole in salted boiling water for 18-20 minutes until tender, then drain and crush lightly with the back of a spoon.
- 2
Heat the olive oil in a frying pan and fry the crushed potatoes and garlic for 6-7 minutes until golden at the edges.
- 3
Scatter the cheddar over the potatoes and let it melt slightly for a minute.
- 4
Meanwhile poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set and the yolks still soft.
- 5
Spoon the potatoes into bowls and top each with a poached egg to serve.
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