Clarion County Recipe of the Day: Baked Cheddar Eggs and Potatoes

J.C. Taggart

J.C. Taggart

Published April 21, 2018 4:01 am
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Add a side of fruit to this one-dish recipe for a satisfying brunch!

Baked Cheddar Eggs and Potatoes

Ingredients

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Directions

~Preheat oven to 400°.

~In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt, and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.

~Bake nine to 11 minutes (or until egg whites are completely set). Sprinkle with cheese; bake until cheese is melted.

~Makes four servings.

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