Best Baked Cheddar Eggs And Potatoes Recipes

Baked Eggs with Farmhouse Cheddar and Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper to taste
8 large eggs
1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)

Steps:

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 cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
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.

Baked Cheddar Eggs and Potatoes image

Provided by Sharon Colyer @Cmom02

Categories Eggs

Number Of Ingredients 8

3 tablespoon(s) butter
1 1/2 pound(s) red potatoes, chopped
1/4 cup(s) fresh parsley, minced
2 clove(s) garlic, minced
3/4 teaspoon(s) kosher salt
1/8 teaspoon(s) pepper
8 medium or large eggs
1/2 cup(s) cheddar cheese, extra-sharp, shredded

Steps:

Preheat oven to 400°F. In a 10 inch, ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook, and stir, until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.
Bake skillet mixture for 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 longer, or until the cheese is melted. Makes 4 servings.