This is a quick recipe to warm up your Christmas morning. Get the eggs, potatoes and onions at the Winter Market. And don’t forget the fresh English muffins from East Mill to toast up on the side!
1 large red onion, chopped
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
4 tablespoons butter, divided
1 garlic clove, minced
1/2 pound red potatoes (about 5 small), thinly sliced
6 eggs, lightly beaten
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Gruyere or Swiss cheese
In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm.
In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set.
Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Credit: Taste of Home