Post in partnership with Frontier Co-op. See below for more details.
When it comes to holidays, I’ve always appreciated that Thanksgiving is on a Thursday. We usually get a four day weekend where we can just lounge around. As a result, it’s my favorite part of the holiday. Usually, we have a leisurely breakfast on Friday morning before heading out to cut down our Christmas tree. In fact, it was a tradition throughout my childhood and we’re now continuing with my child. This potato egg bake is the perfect day-after Thanksgiving breakfast. It’s hearty but not heavy and the cooking is fairly hands-off. Plus, with some Frontier Co-op dried herbs, you can use up any leftover items like potatoes and cream. This recipe also works with other types of potatoes like fingerling or sweet potatoes!
An easy, after-holiday breakfast that can help use up leftover potatoes and heavy cream. Can be made into as many servings as needed!
- 1 pound Yukon Gold Potatoes
- 1 medium shallot
- 2 cloves garlic
- 3 tablespoons heavy cream
- 1/2 teaspoon Frontier Co-Op Organic Rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs
- Chives (for topping)
- Preheat oven to 400˚F.
- Cut potatoes into 1/2 inch pieces. Dice shallot and mince garlic. Place potatoes, shallots and garlic in a large baking dish. Pour in heavy cream, rosemary, thyme, salt, and pepper. Toss everything together so potatoes are coated evenly.
- Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender. Remove from oven. Using a spoon, create two wells in the center. Crack eggs in the middle and return to oven. Continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk.
- Remove from oven and serve with a sprinkle of chives on top.
Tips & Tricks: A slightly smaller dice of the potatoes will help them cook more quickly.
- Calories: 422
- Sodium: 460
- Fat: 18.1
- Carbohydrates: 47.3
- Protein: 18.6
- Cholesterol: 402
Potato Egg Bake
While I typically roast potatoes with olive oil, I love the cream in this recipe. It adds an extra touch of richness to the dish. Also, I always have dried herbs on hand, making this an easy dish to make in a pinch.
POTATOES: Swap the yukon gold potatoes with red potatoes, fingerlings, or even sweet potatoes.
BRUSSELS SPROUTS: These eggs would also be excellent with rosemary roasted Brussels sprouts instead of potatoes or even in addition to the potatoes.
CHEESE: Add a sprinkle of cheese when you crack in the eggs. Parmesan, mozzarella, or even Swiss would be excellent with these baked eggs.
Explore Frontier Co-op Whole Rosemary Leaf
The holidays always help me to center around food and family. It’s the ultimate reminder about food connecting us with people we care about. Frontier Co-op’s herbs are also a big part of my family meals and when they asked me to share about how I cook with purpose, a family breakfast embodies that for me.