A great weekend breakfast is a continually search for David and me. Today we found that we had potatoes, eggs, and bacon and wanted to make a good breakfast. I searched around a bit online and found this on the Food Network.
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) (we used romano cheese)
We also used 6 strips of turkey bacon.
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.
We also added some cooked bacon to the potatoes before we added the eggs. We halved this recipe, partly because of the number of ingredients we had on hand.
Carla: This was a good breakfast. It might have cooked a bit too long, but it still turned out okay. I should have added a bit more salt and pepper to the eggs, but the recipe was good. A
David: I thought it was great. I feel like we could use more ingredients and different ingredients. I think we could have used more potatoes. I would give it an A.