Breakfast Potatoes with Asparagus and Egg
Roasted potatoes with garlic, lemon, and fresh herbs, topped with asparagus, soft boiled eggs and prosciutto make this the perfect savoury breakfast or brunch meal.
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 people
- 1 kg baby white potatoes
- 1 lemon juice and zest
- 3 tablespoons olive oil
- 2 cloves garlic crushed
- fresh thyme
- 1 bunch asparagus
- 4 eggs room temperature
- 4 slices prosciutto
Chop up potatoes to be even in size (halves or quarters depending on the size of your potatoes) and place in a large saucepan. Cover the potatoes with water and place on the stove on high heat and bring to the boil. Cook until just soft enough to pierce with a fork.
Preheat oven to 200°C. Drain potatoes and add to a large bowl. Add olive oil, lemon zest, lemon juice, fresh thyme leaves, and a pinch of salt. Mix to combine and spread out on a baking tray ensuring there is only one layer of potatoes. Place into the oven for 30 minutes without turning.
After 30 minutes, remove potatoes and turn them using a metal spatula to scrape the bottom of the tray. Add asparagus that has been washed and ends removed to the tray and place back into the oven for another 10 minutes.
Place a smaller pot of water onto boil. Once boiling gently add eggs and set timer for 7 minutes. Remove eggs and place into a bowl of ice water to stop the cooking. Peel eggs and slice in half.
Remove potatoes and asparagus from the oven and top with egg halves and torn pieces of prosciutto. Garnish with more fresh thyme and salt and serve straight from the tray.