Farmer’s Market Breakfast

Recipe Link


  • 1-2 T unsalted Butter (use more if adding ingredients)
  • Extra Virgin Olive Oil (optional; if using, use less butter)
  • 1 lb Red-Skinned Potatoes, diced
  • 1/4 cup chopped Parsley
  • 4 minced Garlic cloves
  • Salt/Pepper
  • 3-4 Eggs
  • 1 cup extra-sharp Cheddar, shredded (very important)
  • (optional) onion, bell pepper, mushroom


  1. Preheat oven to 400 degrees
  2. Melt butter in a cast iron skillet (can also mix in some oil)
  3. Add potatoes and cook until tender/brown, about 15 minutes (keep in mind they are going into the oven with the eggs)
  4. Add parsley, garlic, S/P and remove from heat
  5. Push potatoes aside to create “holes” and break 1-2 eggs into each
  6. Bake until egg whites are cooked and the yolk is still runny, about 10 minutes
  7. Sprinkle with cheese and return to oven for 1 minute

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