Rosemary Potato Egg Bake
An easy, after-holiday breakfast that can help use up leftover potatoes and heavy cream. Can be made into as many servings as needed!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Breakfast
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Tips & Tricks: A slightly smaller dice of the potatoes will help them cook more quickly.
Stock up: get the pantry ingredients you will need: heavy cream, eggs
Nutrition
- Calories: 422
- Sodium: 460
- Fat: 18.1
- Carbohydrates: 47.3
- Protein: 18.6
- Cholesterol: 402
Find it online: https://naturallyella.com/rosemary-potato-egg-bake/