TV chef and former Mastchef contestant Dean Edwards created this easy recipe, which is a fuss-free dish to make but looks pretty impressive. Serve over the weekend for a gorgeous brunch.
- 4 large British Lion eggs
- 2 medium waxy potatoes, peeled and coarsely grated
- 1 onion, thinly sliced
- 1 tablespoon fresh thyme, picked
- 1 tablespoon plain flour
- ½ teaspoon smoked paprika
- 20g unsalted butter
- 100g cured chorizo sausage, sliced
- Salt and pepper
Method1 Grate the potato and dry in a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.
2 Fry the chorizo for around 1-2 minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer.
3 Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take 8-10 minutes.
4 Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set.
5 Place under a preheated grill and cook until the whites are set. Garnish with some more fresh thyme before serving.
Prep Time10 minutes
Cook Time15 minutes
Nutrition InformationServes 2
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