pan-fried thyme potatoes with baked eggs and truffle oil

September 29, 2010

Weekend breakfasts. This is what life is all about. I absolutely bloody love weekend mornings when we bother to make something as lovely as this to eat.

I can’t really put this in the directions, I suppose, but first things first, get some coffee brewing. Life will be better afterwards, I promise. While it’s brewing, you can pad around your kitchen in your socks, chopping and dicing. Maybe even put  a record on. That’s what making breakfast at the weekend is all about. Send someone out for a paper. When they’re back, this dish will be ready, smelling of fresh herbs and something rich and decadent that you can’t quite put your finger on. That’ll be the truffle oil. I promise it’s not as exotic or ridiculous a thing to have in your pantry as you might think.

Having said that, I have no idea where ours came from. I think it was a gift… I do know that it’s Urbani White Truffle Oil. It will probably also last me for a decade because all you need is a drizzle. This isn’t pure truffle oil, but rather olive oil with truffle essence; the flavour is rich and almost cheesy. I’m itching to try it just on some roasted vegetables, but adding it to something like cooked pasta or risotto sounds gourmet to the max.

I can’t imagine browned potatoes and runny eggs ever tasting bad but the addition of fresh herbs and truffle oil kicks the whole thing up a notch and turns this into something you could easily serve if you were having friends over for brunch. In which case, I hope you’ve got the vodka and tomato juice in…

Pan-Fried Thyme Potatoes with Baked Eggs and Truffle Oil

adapted from BBM Photo Blog


  • about 15-20 small potatoes (such as new potatoes) or about 10 red potatoes, chopped into cubes
  • 1 large onion, diced
  • 1 big bunch thyme, diced
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • salt
  • 4 eggs
  • truffle oil


  1. Preheat oven to 400F. Mix potatoes and thyme in a small bowl.
  2. Add about 3 tablespoons of the olive oil to a skillet that is heating on medium high and add garlic.  Saute for about a minute and then add the potatoes and thyme. Let cook for about five minutes, stirring occasionally.
  3. Add the onion and rest of the olive oil.  Cook for another 15 minutes, stirring every few minutes, until the potatoes are all lightly browned. Be careful that your pan doesn’t burn, otherwise the tats won’t be able to brown (I failed).
  4. Transfer potatoes to an oven safe dish and bake for about 8 minutes.  Remove dish from the oven and slowly crack eggs over the potatoes. Return to the oven for a few minutes, until the eggs whites have set.  Remove and let cool for a minute before adding the truffle oil evenly over the top.
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{ 8 comments… read them below or add one }

emily (a nutritionist eats) September 29, 2010 at 1:14 pm

Yes please!! Hmmmm.

I actually have a post coming on what to do with truffle oil!


janetha g. @ meals & moves September 29, 2010 at 1:15 pm

yum! anyone who doesn’t love a runny egg should be punished. this looks great!


Erica September 29, 2010 at 3:43 pm

I agree! weekend breakfast or bunch is the absolute best. Just the sound of the coffee starting to brew puts me in a good mood <3. And this dish looks fantastic. I want eggs now ;)


Crunchy Granola Gal September 30, 2010 at 8:01 am

i dig this post. i love truffle oil and want to use it more in cooking – this looks like a fabulous way to do so! this might also be fabulous with rosemary instead of thyme, as a nice twist.


Selena Cate September 30, 2010 at 10:52 am

I think potatoes are incredible. I could seriously eat them at every meal and breakfast ones are my favorite. I’ve never tried truffle oil. I’m trying to imagine what that must taste like.


Selena Cate September 30, 2010 at 10:53 am

By the way, I’m an American who married a Brit and who lived in England for 4 years. I imagine that we speak a similar mixed language.


elise September 30, 2010 at 2:14 pm

i meant to comment on the last post, but i will just write it here: that plantain macadamia nut bread is looking mighty fine.

ps your posts arent showing in my google reader anymore…hmmm


Holly October 6, 2010 at 11:19 am

one word: DROOL.


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