Time: 50 min.
Complexity: easily
Servings: 4

For a truly satisfying breakfast, serve your scrambled eggs on a bed of fried potatoes and top generously with grated cheese. It's best to cook them in a cast-iron skillet: the potatoes will develop a more flavorful crust, and you can pop them in the oven to ensure the whites are perfectly cooked. Scrambled eggs with fried potatoes are perfect not only for breakfast but also for a hearty dinner.

Ingredients:

• 700 g red potatoes, diced
• 50 g unsalted butter
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large cloves garlic, minced
• 1 teaspoon coarse salt
• 8 large eggs
• 1 cup extra sharp farmhouse cheddar, grated (about 110 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, red potatoes, cheddar cheese, garlic, parsley

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Preparation:

Step 1
• Preheat oven to 200°C.
Step 2
• In a large, well-seasoned cast-iron skillet, melt the butter over medium heat. Add the potatoes and cook, stirring occasionally, until tender and crisp-tender, about 15 minutes. Add the parsley, garlic, salt, and pepper, and remove from heat.
Step 3
• Make 4 evenly spaced shallow wells in the potatoes and crack 2 eggs into each. Bake until the egg whites are set but the yolks are still runny, about 10 minutes.
Step 4
• Sprinkle the eggs with cheese and continue baking until the cheese is melted, about 1 more minute. Serve immediately.

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