1/4 Photos of Baked Brie, Potatoes, Ham and Eggs
1 hr 10 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!
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Units: US | Metric
- 1Scrub 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.
- 2In 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.
- 3Transfer 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).
- 4Heat 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.
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Nutritional Facts for Baked Brie, Potatoes, Ham and Eggs
Serving Size: 1 (289 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 365.4
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 8.0 g
- Cholesterol 252.7 mg
- Sodium 536.4 mg
- Total Carbohydrate 33.1 g
- Dietary Fiber 4.2 g
- Sugars 2.0 g
- Protein 19.9 g