Almost Companion Bread's Baked Eggs

Recipe by karen
READY IN: 55mins




  • 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.