Prep 20 mins
Cook 50 mins
This would make a wonderful and different Brunch recipe or a special treat for Christmas morning. I found the recipe in a very old magazine in the Doctor's office and I didn't note the magazine. I think it was Canadian Living. I think this is the only recipe I have posted untried but I don't want to lose it. I am making it public just in case you would like to try it as well. I have since made this recipe and we all enjoyed it. It will be made many more times. Just a note of caution, watch so that the eggs don't get overcooked. I think my oven is a bit hot. Enjoy!
- 4 large potatoes, about 2-1/2 pounds
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 8 ounces brie cheese
- 1 cup ham, finely chopped, 6 oz
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup green onion, chopped
- 1⁄4 teaspoon pepper
- 8 eggs
- 1 pinch paprika
- Scrub potatoes; boil in salted water until tender but firm, approximtely 15 minutes. Drain the potatoes well and refrigerate until cold; cut into 1/4" cubes.
- In large non-stick skillet heat oil and butter on medium-high heat. Fry potatoes about 10 minutes, stirring often, until crisp and golden; cool. Stir in Brie, ham, parsley, green onion, and pepper.
- Transfer to greased, shallow 10 cup oval container and spread evenly. Make 8 wells in the potatoe mixture. Cover with foil (It can be refrigerated for up to 24 hours at this point).
- Heat oven to 400 degrees Fahrenheit; heat mixture until warm, about 15 minutes. Remove from oven; drop 1 egg into each well, sprinkle with paprika. Bake uncovered until egg whites are set and yolks are soft, 15 to 20 minutes.
A+! We really enjoyed this recipe, I didn't have enough room for 8 eggs in my 2 1/2 qt dish so I used 7. It is just my DH and I and we ate half of it, I would suggest doubling the recipe if serving to company. I added 1/4 tsp garlic powder, a few shakes of seasoning salt, paprika and pepper to the potatoes when in the skillet. It took about 15 minutes for the potatoes to brown up nice. I mixed everything together (except cheese) and put 1/2 potato mix in dish, sprinkled 1/2 small cubed brie cheese over it, topped with the rest of potatoes/cheese and added eggs. I think I made the wells a bit too deep because it took my eggs about 20 min to set. We do like them runny, but next time I'm going to try and scramble them then pour over and bake. This really is such a great recipe, I can't wait to try this on company!
This recipe made it into book#234156! I wish I could rate this with 10 stars. It is fantastic!!!! It has that special "wow" factor in both presentation and taste. I had family coming for an overnight visit so I prepared the recipe the day before and put it in the fridge. In the morning, I just heated the oven and the breakfast was a breeze. I served this with toast and some fruit and yogurt. Everyone was so impressed and loved the taste. It is very filling, too! Since I love potatoes, I used 6 instead of 4. I used some good quality ham found near the deli department. The brie and ham combo...mmmmmmmmmmmmmmmmmmmmmmm. I thought it was such a pretty presentation with the eggs nestled into the mixture. I forgot about the paprika but I loved it as it was. If you like your egg yolks a little bit runny (like I do) , I would suggest checking them after 10 minutes instead of 15. Don't wait for company to try this breakfast, treat yourself!!!!
Made for the *Best of 2008* cookbook tag game & I can never find that darn 10* rating when I need it! DH is a breakfast/brunch hound, reveres potatoes (as all Icelanders do), we both love brie & this is a new fave. Iceland has far too few pre-made products IMO, but to my surprise does have frozen bags of cubed potatoes & ham that are ideal for this. So my fix was even easier than most when I began w/Prep Step 2, skipped the warming step & used leek for the green onion rarely found here. I have a raw-egg aversion (unlike DH) & opted to cook it till the whites were *very* well-set, which he did not mind. Thx for sharing this sure-to-be repeated recipe w/us. *Yum* ! :-)