Posted by Megan | Breakfast

Woo-hoo! February is almost over and I feel like I’m in a blogging marathon trying to catch up to it! This one is back from the first full week of February, so bear with me as I try to remember everything about it (my notes were sparse, unfortunately). I remember that we tried this dinner out with Courtney and while we all anticipated it being pretty good, I don’t think it quite met any of our expectations. The goat cheese really made the dish (what else is new?) and I remember some of the potatoes had been finicky when being cooked-some got too squishy and some weren’t fully cooked! But I think we could all agree that the right idea was there, and with some minor adjustments, this dish could be pretty good. I would also definitely be interested in trying it for breakfast as opposed to doing the whole “breakfast for dinner” thing, and perhaps have a few more spices besides just S&P, to offer a broader flavor palette. A good starter recipe, though, with room to improve!

Cooking Notes: Will combined two different recipes, so he kind of created his own with this one. See below to see the recipes he based this off of.

Potato and Egg Bake (serves 3-4)
About 6 small potatoes, cut into 1-inch chunks (we used a mixed bag from EarthFare)
1/2 medium onion, diced
1 tbsp olive oil
1/2 tsp salt
Fresh ground pepper
3-4 eggs
Goat cheese (as much as you’d like)

Preheat oven to 375 degrees. Place potatoes, onion, salt, pepper, and olive oil in a baking dish. Toss around to evenly distribute the olive oil. Roast for 15-20 minutes, until potatoes are tender. Crack eggs over the potatoes and sprinkle the goat cheese on top. Return to oven and bake until egg whites are set, about 15-20 minutes (depending on how you like your yolk). Serve with toast.

Based on these recipes: Naturally Ella: Roasted Sweet Potatoes, Gorgonzola, and Baked Eggs and Big Girls Small Kitchen: Crispy Potatoes with Baked Eggs and Spiced Yogurt

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