Baked Eggs with Cheddar & Potatoes...

"No matter how experienced a cook you are, you eventually come to believe that simple is best." I have no clue who said that, but this recipe shows it's true. Simple, easy to throw together for a hearty and impressive breakfast. Oh and it's a one-pot meal!

I cut this in half since it was just two of us eating and eight eggs seemed excessive, but I'll include the full recipe for you.

3 Tablespoons butter
1 1/2 lbs red-skinned potatoes, diced
1/4 cup chopped parsley
2 large garlic cloves, minced
1 tsp kosher or sea salt
1 tsp fresh ground pepper, to taste
8 large eggs
1 cup shredded good quality medium or sharp cheddar cheese

1. Preheat oven to 400 degrees
2. Melt butter in a cast-iron skillet or other oven-proof pan.
3. Add the potatoes and cook, stirring occasionally, until tender.
4. Add onions, garlic, parsley, salt and pepper. Cook until potatoes brown and onions are soft. Remove from heat.
5. Push potatoes aside, creating 4 little spaces or nests.  Crack 2 eggs into each nest.
6.  Bake until egg whites are cooked and the yolks are still runny, about 10 minutes.
7. Sprinkle cheese over eggs and potatoes and bake until cheese melts, 2-4 minutes.

*Recipe courtesy of Food Network Kitchens Cookbook.