Almost Companion Bread's Baked Eggs
photo by karen
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
5
ingredients
- 2 medium red potatoes, chopped
- 14.79 ml light olive oil
- 4.92 ml rosemary, dried
- 14.79 ml butter
- 14.79 ml flour
- 236.59 ml skim milk
- 4 large eggs
- 118.29 ml fresh mozzarella cheese (diced or shredded)
- 59.14 ml ricotta cheese (optional)
- 29.58 ml parmesan cheese, shredded
- 4.92 ml Dijon mustard (I use Durkee's)
- 9.85 ml kosher salt (divided)
- black pepper (freshly cracked)
- cooking spray
directions
- Preheat oven to 450 degrees.
- Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper.
- Roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.
- While potatoes are roasting, melt butter in small saucepan or pot.
- Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens.
- Remove from heat; add parmesan and Durkees or mustard.
- Whisk eggs in bowl and add small amount of heated milk mixture to temper.
- Slowly combine tempered eggs and remaining milk mixture and whisk until smooth.
- Season well with 1 tsp kosher salt and black pepper.
- Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.
- Top with mozzarella and ricotta cheese.
- Pour eggs over potatoes but do not overfill.
- Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.
- NOTE: The cafe also serves a version with bacon or with just cheese (no potatoes in either), so feel free to experiment with extra ingredients. I think that this would be great with mushrooms too.
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Reviews
-
This was really good. I added half of an onion, chopped, to the potatoes. I would add some chopped red pepper, parsley or something else to give a little color. I made half the recipe, and this was two good sized servings. My potatoes were not golden brown at 20 minutes, and because of schedules, I used them as is, as they were tender. I used far less salt - a few grinds of salt for the potatoes and another grind for the sauce.That bit of mustard really added flavor.<br/><br/> I suggest that you not start the sauce until the potatoes are nearly done - they can sit around a few minutes better than can the sauce. I used the full amount of the cheeses - the fresh mozzarella in part because I used a 6x6 baking dish. It took longer to bake than I thought. So I will make this again some morning when I don't have a timetable to meet.
RECIPE SUBMITTED BY
karen
United States