From taste of home
In 10 in ovenproof skillet, heat butter over medium high heat. Add potatoes; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper,. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.
Bake at 400 for 9 – 11 minutes or until the egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer or until the cheese is melted.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 433 (62%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1129.1mg||347 %|
|Sodium 663.4mg||23 %|
|Potassium 1164.2mg||31 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 27.2g|
|Protein 39.5g||56 %|
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Calories per serving: 704
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