The Scoop
Simple Oven Breakfast is an elegant and delicious dish featuring tender, buttery potatoes and perfectly baked eggs.
There is a bit of irony here; it's called the Simple Oven Breakfast, and truly it is not a difficult meal to make. Yet it tastes so elegant and delicious that calling it Simple Oven Breakfast undersells it... quite a bit, in fact! Tender, herbaceous potatoes are coated in butter, which is already a brilliant idea for breakfast. But then, nestled between the potatoes are cheesy, runny eggs, baked to perfection. Yes, this is one meal that you'll be marveling at, no matter how simple or ironic it seems!
Ingredients
- 2 pounds baby red potatoes or red potatoes, halved
- 2 tablespoons olive oil
- 1/4 cup parmesan cheese, freshly grated
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 4 large eggs
- 2 tablespoons parsley leaves, chopped
Directions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Place the potatoes in a single layer onto the prepared baking sheet.
- Add the olive oil, the parmesan, the garlic, and the Italian seasoning to the potatoes.
- Season the potatoes with the salt and the pepper and gently toss to combine.
- Bake the potatoes until golden-brown and crisp, about 20-25 minutes.
- Transfer the baking sheet from the oven and stir in the butter until melted.
- Create four wells in between the potatoes.
- Add 1 of the eggs to each of the wells, gently cracking the eggs to keep the yolks intact.
- Bake until the egg whites have set, about 8-12 minutes.
- Serve garnished with the parsley.
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