Baked Cheddar Eggs & Potato

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Baked Cheddar Eggs & Potato

Power breakfast for the whole family.

Original recipe here


- 3 tablespoons butter

- 800 g 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


1. Preheat oven to 200°c. In a 10-in. cast-iron or other 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 4 wells in the potato mixture; break 2 eggs into each well.

2. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, 1 minute.


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