Prep time: 10 minutes
Cooking time: 20 minutes
Perfect way to use up the festive leftovers
250g chestnut mushrooms, quartered
200g potatoes, chopped into 1cm pieces
1 tbsp oil
½ onion, chopped
100g bacon lardons
60g Brussel sprouts, finely shredded
50g Stilton, crumbled
Cook the chopped potatoes in salted water until just tender, about 10 minutes. Drain and cool. Season well with salt and pepper.
Heat the oil in a large frying pan over a low heat and gently fry the onion until soft. Turn up the heat and add the bacon, mushrooms and sprouts. Fry for 5 minutes. Return the potatoes to the pan and cook for a further 5 minutes.
Make 4 wells in the mix and crack the eggs into them. Cook gently until the eggs cook. Crumble with stilton and sprinkle with parsley to serve.