Ingredients

• 4 tablespoons vegetable oil
• 12 Yukon Gold potatoes, cut into wedges (sixths)
• 3 cups button mushrooms, washed and quartered
• 1 onion, peeled, quartered, and sliced thin
• 2 garlic cloves, peeled and sliced thin
• 1 tablespoon chopped rosemary
• 2 cups grated aged Cheddar
• 12 large eggs
• Sea salt and freshly ground pepper
• 1 teaspoon paprika

Directions

1. Heat oven to 350 degrees and place a roasting pan inside to get hot.

2. Pull the roasting pan out of the oven and add the vegetable oil, tilting the pan to coat the bottom evenly. Add the potatoes to the pan and return to the oven to roast. Do not stir or shake the potatoes for approximately 15 minutes or until they have colored nicely on the bottom. Then stir in the mushrooms, onions, garlic and rosemary and season with sea salt and fresh-ground pepper.

3. Place the pan in the oven and continue to roast for an additional 15 to 20 minutes or until the potatoes are just tender. Scatter the grated cheese evenly over the potatoes and then crack the eggs over and season with salt, pepper and paprika. Continue to cook until the whites of the eggs are set (approximately 4 minutes) or desired doneness of the yolks.

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