Every morning, I eat a salad for breakfast. A bean salad, to be specific. Coffee bean salad. Okay, every morning, I drink coffee. A ton of it. I don’t actually eat breakfast.
I know, I know. It’s the most important meal of the day. But during the week, breakfast just isn’t a priority. But on the weekends? Well, that’s a different story. I love breakfast (and especially brunch) on the weekends. So, when my sista from anotha mista Brittany came into town, we decided to spend our Saturday morning in the kitchen, whipping up some breakfast grub. (I mean, what else is there to do the morning after the Pirates take down the Braves 3-2? Besides binge watch How I Met Your Mother on Netflix, of course.)
Armed with a short grocery list and hungry stomachs, we hit the grocery store for the supplies we needed to make Baked Cheddar Eggs & Potatoes.
Ingredients: 3 tablespoons of butter / 1.5 pounds of diced red potatoes / Minced parsley / Salt + pepper / 8 eggs / Extra sharp cheddar cheese, or your preferred flavor
Directions: Preheat oven to 400˚F. / In an ovenproof skillet, heat the butter over medium-high heat. / Add potatoes, and cook until golden and tender. / Stir in parsley, salt and pepper to taste. / With a spoon, create four wells in the potatoes. / Break two eggs into each well. / Bake for 9-11 minutes. / Remove from oven, and sprinkle with cheese. / Bake for an additional 1-2 minutes. / Serve immediately with a mimosa. Or a manmosa. Or a bloody Mary. Or just your favorite breakfast cocktail. / Enjoy with a good friend.
Tiny Tales 