• 30 g Kerrygold Salted Butter
  • 225 g Chestnut Mushrooms, quartered
  • 150 g Tomatoes, halved or quartered
  • 3 Large free-range Eggs
  • 200 g Baked beans
  • 100 g New or Baby Potatoes
  • 0.5 Red Pepper, thinly sliced
  • Sea Salt and freshly ground Black Pepper
  • Small handful fresh Flat Leaf Parsley, roughly chopped


  1. 1

    Preheat the oven to 200C. 

  2. 2

    Parboil the new potatoes for five minutes, drain and slice in half.

  3. 3

    Heat half the butter in a large frying pan over a medium–high heat. Gently fry the mushrooms, red peppers and parboiled potatoes for 5 minutes, or until the potatoes are soft. You will need to use a pan that is suitable to go into the oven. 

  4. 4

    Melt the remaining butter in the pan. Once it has started to froth, scatter in the tomatoes and place in the oven to cook for 5 minutes. 

  5. 5

    Remove the pan from the oven and sprinkle over the beans. Make three shallow wells in the mixture and crack in the eggs. Pop on a lid and cook further until the egg whites are just set and the yolks are still runny.

  6. 6

    Garnish with parsley and serve with hot buttered toast!

Nutritional Details

Each serving provides
  • Energy 1516kj 362kcal 18%
  • Fat 21.0g 30%
  • Saturates 10.0g 50%
  • Sugars 8.7g 10%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

5.9g carbohydrate 1.8g fibre 4.2g protein

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