Baked Eggs with Cheddar and Potatoes
Ingredients:
- Butter - 3 tsp, unsalted.
- Potatoes - 1 1/2 pounds, red-skinned, diced.
- Flat-leaf parsley leaves - 1/4 cup, chopped fresh.
- Garlic - 2 large, minced.
- Cloves - 2 large, minced.
- Kosher salt - 1 tsp.
- Black pepper (for taste) - Freshly ground.
- Eggs - 8, large.
- Farmhouse cheddar - 1 cup, extra-sharp and shredded (about 4 ounces).
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large cast iron frying pan over medium heat. Add the potatoes and cook, stirring occasionally, for about 15 minutes, or until tender and brown. Stir in the parsley, garlic, salt, and pepper. Remove pan from heat and keep to one side.
- Make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny. Bake for about 10 minutes. Sprinkle the cheese over the eggs. Continue baking for a minute more or until it just melts. Serve right away.
Holiday Links