CHEESE EGGS AND POTATOES RECIPE RECIPES

Name: Baked eggs with potatoes, mushrooms & cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 3 baking potatoes , peeled and cubed; 1 tbsp sunflower oil; 600g mushrooms , quartered; 2 garlic cloves , sliced; 2 tbsp thyme leaves; 140g cheddar , grated; 4 eggs

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE RECIPE | BBC ...

Baked eggs with potatoes, mushrooms & cheese recipe | BBC ... image

Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch

Provided by Katy Greenwood

Categories Brunch, Dinner, Starter

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

3 baking potatoes , peeled and cubed
1 tbsp sunflower oil
600g mushrooms , quartered
2 garlic cloves , sliced
2 tbsp thyme leaves
140g cheddar , grated
4 eggs

Steps:

Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

Nutrition Facts : Calories 493 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 7 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.9 milligram of sodium

BAKED CHEDDAR EGGS & POTATOES RECIPE: HOW TO MAKE IT

Baked Cheddar Eggs & Potatoes Recipe: How to Make It image

I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Steps:

Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts : Calories 395 calories, FatContent 23g fat (12g saturated fat), CholesterolContent 461mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 29g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

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