Baked Eggs over Herb-Roasted Potatoes

So this post is going to be short and sweet. The other week my mom got me some really nice, new ramekins and I  just had to try them out. I hadn't been to the grocery store that week and had some spare eggs, bacon bits, and new potatoes that needed to be used so I made delicious baked eggs over herb potatoes, but I will admit they were a little bit salty because I added salt to my potatoes and didn't take into consideration that I was going to be using a lot of cheese in it too, but I think I have adjusted the recipe to fix my own unfortunate mistake.

Here's the recipe that I made up on the fly--feel free to add more or less of anything depending on how you like your eggs, you can really add anything you want to them.

• 3 or 4 New Red Potatoes
• 1/4 Cup Chopped Onion
• 3 Cloves Garlic
• 3 Medium Eggs
• 1 Tbsp Butter
• 1/8 Cup Heavy Cream (I used 2% milk because I didn't have any cream at the moment)
• 1/4 Cup Parsley
• Bacon Bits (You can fry up some bacon and then crumble it, but as I was trying to be quick with this I just used some of those "real" bacon bits you find in the condiment isle of the grocery store)
• Parmesan Cheese
• Sharp Cheddar Cheese
• Salt 
• Pepper
• Garlic Powder
• Onion Powder
• (Really any herbs you want)..
• 3 Tbsp Olive Oil

Preheat the oven to 425 degrees.

Cut the new potatoes into small square pieces (that way they cook quicker) and chop up your onion. Add olive oil to a hot sautee pan over medium heat, along with your herb/spice mixture---I used a little Italian seasoning, garlic powder, onion powder a dash of curry powder, dash of cayenne, and freshly ground black pepper. I would definitely advise either ignoring salt at this point or using it VERY gently since we will be using so much cheese and bacon later. Sautee for about 10-12 minutes until the potatoes have softened but aren't completely cooked since you will be putting them in the oven for extra time.

Now, in your ramekin, pour your cream and place slices of butter in the bottom. Sprinkle a little Parmesan cheese over the cream and add a layer of your cooked potatoes. Now make 3 little wells in the potatoes and add your eggs. Sprinkle with parsley, cheddar cheese, bacon, garlic powder, pepper.

Place ramekins on a baking sheet and place in the oven for 10-15 minutes, making sure to check every once in a while until you get your eggs the way you want them. I happen to like my eggs pretty runny so I always take them out a little earlier because they will keep cooking on the baking tray and in the ramekins. Enjoy!