Baked Eggs with Goat Cheese + Sun-Dried Tomato Hash Browns

Three dishes with baked eggs and goat cheese on a wood tray.

Baked Eggs with Goat Cheese + Sun-Dried Tomato Hash Browns

Sip + Sanity | Linda Feller

Baked Eggs with Goat Cheese are cooked with a little cream and butter just until the whites set, so you have beautiful, creamy yolks for toast dunking. The Sun-Dried Tomato Hash Browns with pancetta make a perfect pairing.

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Breakfast

American, French

311 kcal

Equipment

4 4-oz ramekins

Ingredients

1 large russet potato, peeled + cut into small cubes (about 14-16 oz)
1 tablespoon olive oil
2 ounce pancetta, cubed
kosher salt + fresh cracked black pepper
1 ounce sun-dried tomatoes, (packed in oil) drained + finely chopped (about 3 tbsp)
1 tablespoon fresh herbs, divided (thyme, parsley, rosemary, etc.)
4 teaspoon unsalted butter
4 teaspoon half-and-half, or heavy or light cream
4 large eggs
1 ounce goat cheese, crumbled (about 4 tbsp)

Instructions

Preheat oven to 375°F.
Place the cubed potatoes in a microwave safe bowl along with 1/4 cup water. Cover and cook in the microwave for 2 minutes, drain and blot dry with paper towels.
Add olive oil and pancetta to a non-stick skillet over medium heat. Stir occasionally as the pancetta browns, about 5 minutes. Add the par-cooked potatoes and toss together. Season with kosher salt + pepper. Increase heat a tad (not quite to medium high) and continue cooking until the potatoes are crispy and golden, about 10 minutes. Stir in the sun-dried tomatoes and half the fresh herbs; cook for another minute. Taste and adjust seasonings as needed.
Meanwhile, set four 4-oz ramekins/gratin dishes/custard cups on a baking tray. Add 1 tsp of butter to each dish and place in the oven for 2 minutes to melt. Use a pastry brush to spread the butter all over the inside.
Add 1 tsp of heavy cream to each dish. Crack one egg into each dish (*see note below). Top each egg with 1/4 of the goat cheese crumbles and season with salt + pepper. Place the tray back in the oven and bake for 8 to 12 minutes just until the egg whites have set. Baking time will depend on the depth of your dishes; shallower dishes will take less time so check the eggs early and often.
Remove the eggs from the oven. Transfer the ramekins to plates and divide the hash equally between them. Garnish with the remaining fresh herbs.

Video

Notes

*Note: You can crack the eggs into a small bowl first, then carefully pour it to the ramekin if you are concerned about errant shells or breaking the yolks.

Nutrition

cheese, oven, stove top

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