Eggs and Potatoes
User Reviews
5
Eggs and Potatoes
Description
This recipe begins by sautéing cubed red potatoes in butter until tender with the skin on, which adds a crispy dimension. Fresh parsley, garlic, and seasoning including garlic salt and black pepper are stirred in to flavor the potatoes. Four wells are made in the potato bed where eggs are cracked in and baked at 400°F until the whites set. Sharp cheddar cheese tops the dish to melt briefly before serving.
The combination creates a comforting texture contrast with tender potatoes, runny or cooked eggs depending on baking time, and melty cheese. The dish works well as a substantial breakfast, brunch, or simple dinner.
Storage notes mention that potatoes can be prepared the day before, soaked in water to prevent browning. Leftovers keep well refrigerated for up to four days and reheat easily in microwave or skillet. Using a cast iron skillet for ovenproof cooking ensures even heat distribution and convenience.
Ingredients
- 3 tablespoons butter
- 1½ pounds red potatoes cubed
- ¼ cup parsley fresh, minced
- 2 teaspoons garlic minced
- 1-1½ teaspoons garlic salt with parsley flakes
- ⅛ teaspoon black pepper
- 8 large egg
- ¾ cup cheddar cheese shredded, extra-sharp
Instructions
- Preheat oven to 400°F.
- In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
- Stir in parsley, garlic, garlic salt, and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
- Bake for 10-12 minutes and sprinkle with cheese. Bake an additional 1-2 minutes to melt cheese. Serve right away and ENJOY!
Notes
- Dice red potatoes in advance and store submerged in water in the fridge to keep color; dry before cooking.
- Store leftovers in airtight containers in the fridge for up to 4 days and reheat in microwave or skillet.
- Leave potato skins on for added texture and ease of preparation.
- Adjust baking time to preference for runny or fully set egg yolks.
- A cast iron skillet works well for cooking and oven use for even heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 417mg | 139% |
| Sodium | 382mg | 16% |
| Potassium | 953mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 236mg | 24% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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