Baked Brie, Potatoes, Ham and Eggs |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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).
4. 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.
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