If you love simple, cozy comfort food that smells like home, this recipe is a winner. It’s the kind of dish that’s easy to make on a lazy weekend morning or as a hearty dinner with a fresh salad on the side. Creamy, cheesy, and full of flavor — these baked eggs with potatoes will become your new comfort favorite.
Ingredients:
- 1.3 lbs potatoes (about 4 medium)
- 6 large eggs
- 7 oz smoked ham or bacon (or leftover pork roast)
- 1 tablespoon butter (for greasing the baking dish)
- 1 ¼ cups heavy cream
- 2 tablespoons chopped fresh chives or green onions
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella or cheddar (optional, for extra creaminess)
- Salt and black pepper to taste
- A pinch of paprika (optional, for color and flavor)
Directions:
- Wash the potatoes well and boil them (with the skins on) in salted water until tender, about 20 minutes. Drain, let them cool slightly, then peel and grate or slice thinly
- Boil the eggs until hard-cooked (about 9–10 minutes), cool them under cold water, peel, and slice in half.
- In a large bowl, combine the grated potatoes with diced ham or bacon. Add a bit of salt, pepper, and paprika if you like. Spread the mixture evenly into a buttered baking dish (around 9×11 inches).
- Nestle the halved eggs cut-side up into the potato mixture.
- In a small bowl, whisk together the heavy cream, chives, and a pinch of salt. Pour this evenly over the eggs and potatoes.
- Sprinkle the top with Parmesan and mozzarella. Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, until golden and bubbly on top.
- Let it rest a few minutes before serving. It’s delicious on its own or with a green salad or crusty bread.
