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Baked Eggs with Cheddar & Potatoes

Course Breakfast


  • 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


  • 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