Wine and Cheese Brunch Skillet
Elevate your brunch game with this indulgent Wine and Cheese Brunch Skillet, a one-pan masterpiece that’s equal parts rustic and elegant. Crisped baby potatoes form the golden base, layered with a decadent blend of gruyere and parmesan cheeses, all brought together by a splash of dry white wine and a drizzle of heavy cream for velvety richness. Finished with perfectly baked eggs nestled into the skillet and a sprinkle of fresh thyme and chives, this dish is the epitome of comfort food sophistication. Ready in under an hour, this crowd-pleaser is perfect for weekend gatherings or holiday mornings, offering a luxurious combination of flavors that pair beautifully with your favorite mimosa or fresh espresso. For cheese lovers and brunch enthusiasts alike, this recipe is a cozy masterpiece that guarantees rave reviews.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1.5 pounds baby potatoes
- 1 large shallot
- 2 garlic cloves
- 0.5 cup dry white wine
- 0.25 cup heavy cream
- 1 cup gruyere cheese (shredded)
- 0.5 cup parmesan cheese (grated)
- 4 eggs
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the baby potatoes into 1/4-inch rounds and finely dice the shallot. Mince the garlic cloves.
Heat a large, oven-safe skillet over medium heat. Add the olive oil and butter, allowing the butter to melt.
Add the sliced potatoes to the skillet in a single layer. Cook for 5-7 minutes on each side until golden and crispy. Work in batches if necessary. Remove the potatoes from the skillet and set aside.
Reduce the heat to medium-low and add the diced shallot to the skillet. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3-4 minutes, then stir in the heavy cream.
Return the crispy potatoes to the skillet, spreading them out evenly. Sprinkle with salt, pepper, and thyme leaves.
Sprinkle the shredded gruyere and grated parmesan evenly over the potatoes.
Using the back of a spoon, create four small wells in the potato mixture. Crack one egg into each well.
Carefully transfer the skillet to the oven. Bake for 10-12 minutes, or until the egg whites are set and the yolks are still slightly runny. For firmer yolks, bake an additional 2-3 minutes.
Remove the skillet from the oven and let it cool for 2-3 minutes. Sprinkle with freshly chopped chives before serving.
Serve the Wine and Cheese Brunch Skillet hot, straight from the skillet. Enjoy!
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 11.2 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 2568 mg | 198% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3603 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
