EGGS AND POTATOES RECIPES #BREAKFAST #EGG
Breakfast is my preferred feast, however we scarcely have it for breakfast because of time restrictions. Indeed, we are normally the oats and cold grain kind of individuals, however on the off chance that we had our direction we'd have a lot of time toward the beginning of the day to make a decent, generous breakfast (loaded up with hotcakes and breakfast meals).
Having said that, we commonly eat for supper in any event one night every week. We as of late attempted another morning meal skillet formula that will be added to the top picks pivot (so great!) This formula is made in a cast-iron skillet and begins in there and winds up in the broiler heating the eggs.
This dish was truly so great and straightforward, anybody can make them. You might not have sufficient energy to break this out each morning, yet perhaps for an end of the week breakfast or certainly an exceptional day like Mother's Day (attempting to give the hubby the clue).
Ingredients :
- 3 tbsp butter
- 1 1/2 lb red potatoes chopped
- 1/4 cup minced parsley fresh
- 2 tsp minced garlic
- 1 - 1 1/2 tsp garlic salt
- 1/8 tsp pepper
- 8 large eggs
- 3/4 cup shredded extra-sharp cheddar cheese
Instructions :
- Preheat oven to 400.
- In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
- Stir in parsley, garlic, garlic salt and pepper.
- With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
- Bake 10-12 minutes and sprinkle with cheese. Bake and additional 1-2 minutes to melt cheese. Serve right away and ENJOY!
For more detail : http://bit.ly/2T2SVQe
