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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Thinly slice the baby potatoes into 1/4-inch rounds and finely dice the shallot. Mince the garlic cloves.

Step 3

Heat a large, oven-safe skillet over medium heat. Add the olive oil and butter, allowing the butter to melt.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the crispy potatoes to the skillet, spreading them out evenly. Sprinkle with salt, pepper, and thyme leaves.

Step 8

Sprinkle the shredded gruyere and grated parmesan evenly over the potatoes.

Step 9

Using the back of a spoon, create four small wells in the potato mixture. Crack one egg into each well.

Step 10

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.

Step 11

Remove the skillet from the oven and let it cool for 2-3 minutes. Sprinkle with freshly chopped chives before serving.

Step 12

Serve the Wine and Cheese Brunch Skillet hot, straight from the skillet. Enjoy!

Nutrition Facts

Serving size	(1405.4g)

Amount per serving	% Daily Value*
Calories	2438.5

Total Fat 148.4g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1050.2mg	0%
Sodium 3586.4mg	0%
Total Carbohydrate 142.3g	0%
Dietary Fiber 11.6g	0%
Total Sugars 11.2g
Protein 118.1g	0%

Vitamin D 188IU	0%
Calcium 2568.0mg	0%
Iron 10.5mg	0%
Potassium 3602.9mg	0%

*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.

Source of Calories

Fat: 56.2%

Protein: 19.9%

Carbs: 23.9%