Baked Eggs & Cheesy Garlic Bread with Brussels Sprouts & Fingerling Potatoes

Baked Eggs & Cheesy Garlic Bread

with Brussels Sprouts & Fingerling Potatoes

30 MIN
4 Servings
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From the Test Kitchen

Chefs, tonight we’re serving up an all-time family favorite: breakfast for dinner! We’re baking up a skillet of crispy, colorful fingerling potatoes, thinly sliced Brussels sprouts, onion and eggs, all topped with melty Fontina cheese. On the side, we’re making delicious, oven-toasted garlic bread. We’re melting butter with garlic, spooning it into sliced baguettes with grated Parmesan cheese, then toasting them in foil. Garnished with parsley, this is a hearty, gourmet take on classic comfort food.

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  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the potatoes into rounds. Keeping the bottom intact, slice each baguette into 1-inch-thick pieces. Peel and mince the garlic. Peel the onion and cut into large wedges; separate the layers. Cut off and discard the ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Remove and discard the Fontina cheese rind; small dice. Pick the parsley off the stems; discard the stems.

Start the vegetables:
2 Start the vegetables:

In a large pan (nonstick and oven-safe, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and tender.

Prepare the garlic bread:
3 Prepare the garlic bread:

While the potatoes cook, cut a piece of aluminum foil twice the length of a sheet pan. Line a sheet pan with the foil, allowing the extra foil to hang off one of the edges. Place the baguettes on the foil-lined sheet pan. In a small pot, combine the butter and half the garlic; season with salt and pepper. Cook on medium, swirling occasionally, 2 to 3 minutes, or until well combined and the butter has melted. Evenly spoon the garlic butter and Parmesan cheese into the slices in the baguettes. Fold the extra foil back over the baguettes, then tightly roll the edges of the foil together to seal.

Finish the vegetables:
4 Finish the vegetables:

Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the Brussels sprouts and remaining garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Remove from heat. (If your pan isn’t oven-safe, transfer the finished vegetables to a baking dish.)

Bake the eggs & toast the garlic bread:
5 Bake the eggs & toast the garlic bread:

Using a spoon, create 4 wells in the center of the finished vegetables. Crack an egg into each well; season with salt and pepper. Top with the Fontina cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. While the eggs bake, toast the garlic bread in the oven 7 to 9 minutes, or until the Parmesan cheese has melted and the baguettes are crispy. Remove from the oven.

Serve your dish:
6 Serve your dish:

Garnish the baked eggs and vegetables with the parsley. Serve with the toasted garlic bread on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the potatoes into rounds. Keeping the bottom intact, slice each baguette into 1-inch-thick pieces. Peel and mince the garlic. Peel the onion and cut into large wedges; separate the layers. Cut off and discard the ends of the Brussels sprouts; halve lengthwise, then thinly slice crosswise. Remove and discard the Fontina cheese rind; small dice. Pick the parsley off the stems; discard the stems.

2 Start the vegetables:

In a large pan (nonstick and oven-safe, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and tender.

Start the vegetables:
Prepare the garlic bread:
3 Prepare the garlic bread:

While the potatoes cook, cut a piece of aluminum foil twice the length of a sheet pan. Line a sheet pan with the foil, allowing the extra foil to hang off one of the edges. Place the baguettes on the foil-lined sheet pan. In a small pot, combine the butter and half the garlic; season with salt and pepper. Cook on medium, swirling occasionally, 2 to 3 minutes, or until well combined and the butter has melted. Evenly spoon the garlic butter and Parmesan cheese into the slices in the baguettes. Fold the extra foil back over the baguettes, then tightly roll the edges of the foil together to seal.

4 Finish the vegetables:

Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the Brussels sprouts and remaining garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Remove from heat. (If your pan isn’t oven-safe, transfer the finished vegetables to a baking dish.)

Finish the vegetables:
Bake the eggs & toast the garlic bread:
5 Bake the eggs & toast the garlic bread:

Using a spoon, create 4 wells in the center of the finished vegetables. Crack an egg into each well; season with salt and pepper. Top with the Fontina cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. While the eggs bake, toast the garlic bread in the oven 7 to 9 minutes, or until the Parmesan cheese has melted and the baguettes are crispy. Remove from the oven.

6 Serve your dish:

Garnish the baked eggs and vegetables with the parsley. Serve with the toasted garlic bread on the side. Enjoy!

Serve your dish:
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