today included a trip to trader joes – and during that trip i bought a bag of red-skinned potatoes. most days i don’t have a plan for dinner — might have a general idea – but today my thoughts ranged from shrimp to pasta to gnocchi to nothing 🙂 i subscribe to a ton of cooking blogs and came across a recipe that looked interesting.. after emailing the husband to find out if he was ok with it for dinner and he was… this came out really good — next time i’ll definitely add bacon and some bell peppers… i did overcook the eggs a bit – but it was still good! sorry no picture — it looked like a big pile of slop on the plate 🙂 and i didnt think to take a picture in the skillet! sorry
Baked Eggs with Cheddar and Potatoes
adapted from foodnetwork
- 3 tablespoons butter
- 1 1/2 pounds red-skinned potatoes, diced
- 1 onion diced
- 2 large cloves garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 large eggs
- 1 cup extra-sharp cheddar, shredded (about 4 ounces)
Preheat the oven to 400 degrees F.
Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and onions and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the garlic, salt, and pepper, and remove from the heat.
Push the potatoes aside to make 2 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.