Every month in Real Simple magazine, they include a little booklet of 50 recipes. This month’s is all about pancakes, and last month’s was “50 Egg Dishes”. This recipe is #43. The only thing I did different here was, instead of cooking it all in a cast-iron skillet, I used a regular skillet and then transferred it all to a rectangular baking dish. I didn’t think that making it in a cast-iron skillet would give me enough room for all the eggs (I used 5). This turned out great! This makes a perfect brunch dish, or serve it with a salad like I did for an easy dinner.
“Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.”