Toss everything onto a sheet pan for perfectly cooked eggs and crispy roasted Parmesan potatoes! No more fussing on the stovetop!
5 stars (1 rating)
Ingredients
2poundsred potatoes, halved
2tablespoonsolive oil
¼cupfreshly grated Parmesan
3clovesgarlic, minced
1teaspoonItalian seasoning
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
4large eggs
2tablespoonschopped parsley leaves
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with REYNOLDS WRAP® PARCHMENT PAPER.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, Parmesan, garlic and Italian seasoning; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 20-25 minutes, or until golden brown and crisp.
Remove from oven and stir in butter until melted, about 1 minute.
Create 4 wells; add eggs, gently cracking the eggs throughout and keeping the yolk intact.
Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
Serve immediately, garnished with parsley, if desired.