Name: Sheet pan eggs and roasted potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, cut into 1-inch wedges; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 large eggs; 8 large egg whites; 2 tbsp fresh chives, finely chopped

Nutrition

Per serving

434 calories

Protein: 43g; 41% of calories
Carbs: 31g; 29% of calories
Fat: 14g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 425°F with a half-sheet pan inside. In a bowl, toss the potato wedges with most of the olive oil, smoked paprika, half the salt, and half the pepper. Carefully spread them on the hot pan and roast for 15 minutes. Flip the wedges and roast for 10 minutes more until deeply golden.
Lightly coat a 9-inch square baking dish with the remaining oil. When the potatoes are done, move them to the dish, pushing them to the edges to make three small clearings. Pour the egg whites into the center of the dish.
Crack an egg into each clearing in the whites. Season the eggs with the remaining salt and pepper. Bake for 8 to 10 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.
Top the eggs and potatoes with fresh chives before serving.

Nutrition

Ingredients

Instructions

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