Baked eggs with Jersey Royals and tomatoes


400g Jersey Royals

30g unsalted butter

225g chestnut mushrooms, quartered

150g cherry tomatoes halved

4 large free-range eggs

sea salt and freshly ground black pepper

a small handful of fresh flatleaf parsley,

roughly chopped, to garnish

hot chilli sauce, to serve (optional)



  1. Preheat the oven to 220C/200C Fan/Gas 7. Slice the Jersey Royals (don’t bother peeling them
  2. Heat half the butter in a large, shallow ovenproof casserole over medium–high heat. Gently fry the mushrooms for 5 minutes, or until just cooked. Remove from the pan with a slotted spoon and set aside.
  3. Melt the remaining butter in the pan. Once it has started to froth, add the Jersey Royals and lots of salt and pepper. Cook for about 10 minutes, until the potato is starting to colour. Place in the oven for 15 minutes.
  4.   Scatter the tomatoes over the Jersey Royals and then return to the oven for 5 minutes.
  5. Remove the pan from the oven and sprinkle over the mushrooms. Make four shallow wells in the potato mixture and crack in the eggs. Return to the oven for 6–8minutes, or until the egg whites are just set and the yolks are still runny.

Garnish with parsley and serve with chilli sauce if you like.


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