These days with so many websites devoted to food sharing, we’re used to being inundated with over the top sounding dishes. And it gets to where even things that are so over the top, aren’t really that surprising or exciting anymore. Am I being too cynical? Sorry. Sometimes you just want something simple. Something comfortable. Something that makes you feel all warm and cozy inside.
I participated again in a food blogger recipe swap. I’ve done it a few times before, this time the theme was potatoes. When I received the recipe I needed to make (from Melissa at I Was Born to Cook), I was very excited because it sounded perfect and just like love in a pot. This was very easy to put together and cook, I managed to get a three-year old to bed while cooking it! It definitely wasn’t a diet recipe but it was oh so good, I’m really hoping my hubby forgets that we have leftovers in the fridge, I’d like those for lunch tomorrow!
This would be fantastic on a cold, rainy night. Or even on a night where you just had a bad day. Or you know, for breakfast.
Baked Eggs with Cheddar and Potatoes
Recipe adapted from I Was Born to Cook
3 tbsp butter
1.5 lbs. small red potatoes, diced (skin on)
2 cloves garlic, minced
seasonings to taste (I used Creole seasoning)
4 large eggs
1 cup sharp cheddar cheese, shredded (I used Cabot’s Vermont White Cheddar)
- Preheat oven to 400 degrees.
- Melt the butter over medium heat in a deep oven-safe skillet. Add the potatoes and cook until soft (you may have to add a little water to prevent sticking) and add the garlic, cook for an additional minute or two. Season to taste and remove from heat.
- Make four holes in the potatoes and crack an egg into each.
- Bake 10 minutes until the egg whites are cooked. Do not overbake (as I did) because you want your egg yolks to be runny.
- Sprinkle with cheese and return to the oven for one more minute, until the cheese has melted. Serve immediately.