I was looking through my old pictures (well last years since I am editing (trying) them all so I can finish my 2012 project life) and i found these that I hadn’t shared. So i’m going to today.
This is a totally yummy filling breakfast that takes a few extra minutes.
Baked Eggs with Cheddar & Potatoes (recipe from Food tv kitchens cookbook)
1. Preheat the oven to 400. In a large well seasoned cast iron skillet melt the butter over medium heat.
Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes.
Add the parsley, garlic, salt and pepper to taste and remove from the heat.
Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. (We only did 6 eggs on this one). Bake until the egg whites are cooked and the yokes are still runny, about 10 minutes.
Sprinkle the cheese over the eggs and continue baking just until it melts, about 1 minute.
Serve immediately.
Baked Eggs with Cheddar & Potatoes
Ingredients
- 3 Tbsp unsalted butter
- 1 1/2 lbs red skinned potatoes
- 2 large cloves of garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- Freshly ground black pepper
- 8 large eggs
- 1 cup shredded extra sharp cheddar
Instructions
- Preheat the oven to 400.
- In a large well seasoned cast iron skillet melt the butter over medium heat.
- Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes.
- Add the parsley, garlic, salt and pepper to taste and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each.
- Bake until the egg whites are cooked and the yokes are still runny, about 10 minutes.
- Sprinkle the cheese over the eggs and continue baking just until it melts, about 1 minute.
- Serve immediately