READER REVIEWI love having breakfast for dinner, especially this combo of eggs, potatoes and cheese. It starts in a skillet on the stovetop and then I pop it into the oven to bake.
—NADINE MERHEB TUCSON, AZ
PREP: 20 MIN. • BAKE: 10 MIN. • MAKES: 4 SERVINGS
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
1. 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 back of a spoon, make four wells in the potato mixture; break two eggs into each well.
2. Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.
READER REVIEW
“Loved this! I added onion and peppers to the potatoes. I popped some bacon in the oven while this was cooking and served with toast. So good!”
ROBBIEJACKSON TASTEOFHOME.COM