Potato-Nested Eggs
Serves
4
Prep Time
10 min
Cook Time
33 min
Print Recipe
Ingredients
- 2 tbsp (30 mL) vegetable oil
- 1 cup (250 mL) finely chopped onion
- 1 cup (250 mL) finely chopped celery
- 1 large baking potato, peeled and cubed
- ¼ cup (60 mL) fresh chopped Italian parsley
- 1 tsp (5 mL) dried sage
- 1 tsp (5 mL) dried thyme
- Salt and pepper, to taste
- 1 cup (250 mL) cubed cooked chicken or turkey
- ½ cup (125 mL) low sodium chicken broth
- 8 eggs
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Heat oil in 10-inch (25 cm) non-stick ovenproof skillet over medium heat. Add onion and celery; sauté until softened, about 4 minutes. Add potato; sauté, stirring often, until lightly browned, about 5 minutes.
- Step 3
Stir in parsley, sage, thyme, salt, pepper and chicken; continue cooking, stirring often, until thoroughly heated, about 3 minutes. Add broth and bring to a boil.
- Step 4
Place skillet in preheated 350°F (180°C) oven and bake, uncovered, until the potatoes are tender, about 15 minutes.
- Step 5
Remove skillet from oven; make eight nests in potato mixture with back of spoon. Break an egg into each nest. Season with salt and pepper. Return skillet to oven and continue baking until eggs are set, 6 to 8 minutes. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 380 |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 16 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 36 g |
| Sodium | 270 mg |