Larry’s eggs

The desire was a healthy hot meal, but the requirements were simple and low-tech due to the shop cooking options being limited to a microwave and toaster oven. The resulting dish is wholesome and hearty and has become one of our favorites for breakfast. The original version (3 eggs & a potato) was a single serving made and served in a stoneware bowl, the version below serves two.

  • 1-quart baking dish
  • 6 large or 7 medium eggs
  • 17-18oz red potatoes
  • 1 tablespoon butter
  • Salt & pepper
  • Aged white cheddar or other tasty cheese to top

I was raised on red potatoes & I love their unique taste so that’s what I use here. Wash them and pierce the skins with a fork a few times and then put them in the microwave for about 8 minutes, the goal is just to slightly soften them. While the potatoes are cooking, grease the inside of the baking dish with butter. Cut the remaining butter into a few chunks so that it will distribute while cooking & leave chunks in the baking dish. Add the eggs & very lightly stir to just break the yolks and mix a bit: the resulting dish will have distinct areas of egg white and yolk. Add pepper and then salt. I use enough pepper to fairly darken the eggs and enough salt to offset the buffering nature of the potatoes; probably more of each than you’d initially expect. Refine with experience.

Coarsely dice the potatoes and add to the eggs. I cut the potato into quarters and then slice off 1/4 or 1/2 inch chunks, whatever works for you is probably just fine. Once all the potato chunks have been added, use a fork to gently press them down so that the eggs cover. Top with diced cheese. I like the aged white cheddars, but sometimes add a bit of yellow cheddar for color. Place in a cold oven and bake (uncovered) at 350 for 55 minutes total time (I don’t fuss about how long it takes the oven to come up to temp). The eggs will rise a bit and the butter and cheese will contribute a light golden brown color.

Options I include from time to time: A bit of nutmeg with the salt & pepper adds a nice touch as does some diced meat like ham or summer sausage. I find adding the meat before the potatoes and then a little more time pressing down with the fork after the potatoes have been added distributes it nicely.