Rosemary Potato Egg Bake

Rosemary Potato Egg Bake Healthy Recipe

4 Servings 35 min Cook

Macros/Serving: 203 Calories


2 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Shallot (medium) Shallots
2 Clove Garlic
3 Tbsp Heavy Whipping Cream
1/2 Tsp Rosemary
1/2 Tsp, leaves Thyme
1/4 Tsp Salt
1/4 Tsp Pepper
4 Large Egg
1 Tbsp chopped Chives


Preheat oven to 400˚F.

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.

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.

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