The little blurb next to the recipe says "these eggs are the perfect lazy-romantic-morning breakfast." It's a recipe that serves 4, so I'm guessing that the Food Network has a more liberal definition of how many people can be present at a "romantic" breakfast than I do. At any rate, the dish is easy, although I don't know if I would call it "lazy," since you've got to dice potatoes.

Be sure to use a very well-seasoned cast iron skillet. When you make the nests for the eggs, it's not necessary to move all of the potatoes out of the way. The eggs will want to stick to the cast iron, so the nests should be shallow, with some potatoes still underneath the eggs.

Prep Time: 20 minutes
Cook Time: about 30 minutes
Yield: 4 servings

3 Tbsp unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 tsp kosher salt
Freshly ground black pepper to taste
8 large eggs
1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)

Preheat the oven to 400 degrees.

Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.

Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.