This easy peasy egg dish is a brilliant way to use up cooked new potatoes. Potatoes are fried until golden with cherry tomatoes and spring onions, then topped with an egg, basil leaves and a drop of balsamic vinegar. Perfect for brunch!
- 2-3 new potatoes
- 1 egg
- 6 cherry tomatoes
- 2 spring onions
- 1 tbsp. olive oil
- 2-3 basil leaves
- 1 tsp. balsamic vinegar
Thinly slice the potatoes. Slice the tomatoes and thinly slice the spring onions.
Heat a little oil in a frying pan and add the potato slices. Fry on either side until golden and crisp, then add the tomatoes and spring onions and fry for 2-3 minutes or until softened.
Crack the egg over the veg, then fry for 3-4 minutes or until the egg is cooked to your liking. To serve, scatter with basil leaves and drizzle with balsamic.