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Baked eggs with farmhouse cheddar and potatoes

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
45g unsalted butter
680g red-skinned potatoes, diced
10g chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 tsp. kosher salt
Freshly ground black pepper to taste
8 large eggs
120g extra-sharp farmhouse cheddar, shredded
1) Preheat the oven to 200C/Gas Mark 6.

2) Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.

3) 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 yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.

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