Rosemary Potato Egg Bake

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 clove or 6g

• Heavy whipping cream

  Fluid

  3 tbsp or 45g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Chives

  Raw

  1 tbsp chopped or 3g

Directions

1. Preheat oven to 400˚F.

2. Cut potatoes into 1/2 inch pieces. Dice shallot and mince garlic. Place potatoes, shallots and garlic in a large baking dish. Pour in heavy cream, rosemary, thyme, salt, and pepper. Toss everything together so potatoes are coated evenly.

3. Bake for 10 minutes, stir, and bake for another 10 to 15 minutes, until potatoes are tender. Remove from oven. Using a spoon, create two wells in the center. Crack eggs in the middle and return to oven. Continue to bake until eggs have set, 7 to 12 minutes depending on desired firmness of yolk.

4. Remove from oven and serve with a sprinkle of chives on top.


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• Roasted Potato Wedges with Rosemary Butter
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