Roasted Potato and Skillet Egg Bake

I just love big breakfasts. I mean, who doesn’t? I’ve been dying to try an egg bake like this, and the time finally came. I made this without a cast-iron skillet, but that will be on my Christmas list (How did I survive this long without one? That I do not know!).

This dish is super easy, and great for a lazy winter morning. You know, the ones where you don’t want to leave the house to face the cold. If you live in Minnesota, where the average temp this month has been 10 degrees colder than an already ridiculously cold average, you would know what I mean (or maybe you do, if you have the luxury of living in MN or another equally cold place!). Cold = Katie stays in. As much as possible. And then makes dishes like these, to share with you lovely readers :)

This dish could be made with any combination of add-ins (bacon, sausage, peppers, etc.), but I made it with what I had in the house (or apartment, technically!).

Enjoy!

Roasted Potato and Skillet Egg Bake

 Ingredients: 

8 oz. fingerling or baby red potatoes, cubed or sliced thinly

4 eggs, organic or local preferably

2 cloves garlic

1/2 red onion, sliced thinly

2 TBSP + 1 TBSP olive oil

2 TBSP chives, chopped thinly

1/4 cup parmesan cheese, grated

salt and pepper, to taste

Directions: 

1) Preheat oven to 400 degrees. Toss potatoes in 1 TBSP oil and season with salt, pepper, and chives. Roast until fork tender and starting to brown (approx. 20 minutes depending on oven). Keep oven on to maintain heat.

2) Heat 2 TBSP oil in large pan over medium heat. Press garlic into pan, sauté until fragrant (about 30 seconds). Add in onions and sauté until soft and starting to brown (5-7 minutes).

3) Take potatoes out of oven and place in the sauté pan or skillet.  Make four indentations within mixture to create room for eggs.

4) Crack eggs in indentations, season with salt and pepper.

5) Bake at 400 degrees until whites are set and yolks are to desired level of doneness.

6) Grate parmesan cheese over eggs. Bake 1 minute longer or until melted.

7) Serve up and enjoy!

skillet_bake

 

Roasted Potato and Parmesan Egg Bake
Serves: 2-4
 
A delicious potato and egg skillet bake. Perfect for a lazy winter morning!
Ingredients
  • 8 oz. fingerling or baby red potatoes, cubed or sliced thinly
  • 4 eggs, organic or local preferably
  • 2 cloves garlic
  • ¼ red onion, sliced thinly
  • olive oil
  • chives, chopped thinly
  • ¼ cup parmesan cheese
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. Toss potatoes in oil and season with salt, pepper, and chives. Roast until fork tender and starting to brown (approx. 20 minutes depending on oven).
  2. Heat 2 TBS oil in large pan over medium heat. Press garlic into pan, sauté until fragrant (about 30 seconds). Add in onions and sauté until soft and starting to brown (approx. 5-7 minutes).
  3. Take potatoes out of oven and place in the sauté pan or skillet. Make four indentations within mixture to create room for eggs.
  4. Crack eggs in indentations, season with salt and pepper.
  5. Bake until whites are set and yolks are to desired level of doneness.
  6. Grate parmesan cheese over eggs. Bake 1 minute longer or until melted.
  7. Serve up and enjoy!

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