Rosemary Potato Egg Bake

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast


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)


  1. Preheat oven to 400˚F.
  2. 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.
  3. 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.
  4. 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.

Stock up: get the pantry ingredients you will need: heavy cream, eggs


  • Calories: 422
  • Sodium: 460
  • Fat: 18.1
  • Carbohydrates: 47.3
  • Protein: 18.6
  • Cholesterol: 402