Baked mushroom, potato and cheese hash with eggs
Midweek baked potatoes made even better. Mashed potatoes mixed with gruyere cheese and mustardy mushrooms baked in the oven and finished off with an egg on top, all ready in under an hour
Sweetcorn, egg and bacon brunch udon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 egg
- small pack udon noodles
- ½ tsp oil
- 2 rashers streaky bacon
- 1 large or 2-3 small oyster mushrooms
- 1½ tbsp instant noodle brothe.g. Clearspring tsuyu
- 5 tbsp frozen or tinned sweetcorn
- 1 spring onionfinely shredded
- dried chilli flakes or shichimi togarashito serve
Nutrition: per serving
- kcal568
- fat18.6g
- saturates5.6g
- carbs63.6g
- sugars19g
- fibre9.8g
- protein31.6g
- salt5.6g
Method
step 1
Bring a pan of water to the boil and cook the egg for 6 mins, cool until warm and then peel. Meanwhile cook the noodles following pack instructions and drain. Put the oil in a frying pan, then fry the bacon on both sides until crisp, then put to one side. Fry the mushrooms in the bacon fat until nicely browned.
step 2
Bring 300ml of water to a simmer and add the broth and sweetcorn. Put the noodles in a bowl and pour in the broth and sweetcorn. Cut the egg in half and add it to the bowl along with the spring onion, bacon (cut it up if you like) and mushrooms. Finish with chilli flakes or shichimi togarashi, if you like.
