IT HAS BEEN AGES. The past couple months have been crazy. We’ve been super busy at work, which has left me exhausted when I come home for the night. And I got engaged!!! So of course I’ve been pinning and planning and pinning some more. But really there is no excuse. I haven’t stopped cooking, so I’ve had plenty of recipes to share, and I didn’t get rid of my camera. In fact, I got a new lens for Christmas. So… my New Year’s resolution is to blog more!
For my first blog of 2013 (and since early November), I’m going to share a recipe from a recent Taste of Home magazine. This baked cheddar eggs and potatoes was easy to make, and it’s breakfast for dinner—always one of my favs! It was hearty enough to fill you up for dinner, and it tasted just as good reheated this morning for my breakfast.
Just as a note, this recipe calls for an ovenproof skillet. I don’t have one, so when it came time to pop it in the oven, I transferred it to a casserole dish. It created more dishes, but saving the plastic handle on my non-stick skillet was worth the added hand washing.
Baked Cheddar Eggs and Potatoes (from the December/January issue of Taste of Home)
3 tablespoons butter
1 1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/2 cup shredded extra-sharp cheddar cheese
salt and pepper to taste
1. In a 10-inched ovenproof skillet (or regular skillet), melt butter over medium-high heat. Add potatoes and cook until golden brown and tender, stirring often.
2. Stir in the parsley, garlic, salt and pepper.
3. With a spook, create four wells in the potato mixture; put two eggs into each well.
4. Bake at 400 degrees for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. If you used a regular skillet, at this point you’ll want to transfer to an oven proof dish.
5. Sprinkle with cheese and bake for an additional minute or until cheese is melted. I definitely used more than the 1/2 cup called for, so use as much or as little as you want!