Fried eggs with braised rosemary potato, bacon and mushrooms


  • 3 boiled potatoes
  • 1 punnet mushrooms
  • 2 tbsp olive oil, 1 tbsp butter
  • 8 rashers of bacon, chopped
  • 2 sprigs fresh rosemary, chopped
  • 4 eggs, salt & pepper to taste


  1. Cube potatoes, slice mushrooms.
  2. Have your COBB prepared with the skillet pan.
  3. Add oil and butter to the pan, heat until hot.
  4. Add the potatoes and bacon, fry until they start to brown.
  5. Add mushrooms, simmer for 5 minutes, then add the rosemary, salt and pepper.
  6. Stir for a minute.
  7. Make space in the pan for the eggs, adding a spoon of butter.
  8. Crack the eggs into the pan, place the lid on and cook for 4–5 minutes until the eggs are firm.
  9. Serve immediately.