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Almost Companion Breads Baked Eggs

Almost Companion Breads Baked Eggs

Cooking Time

Preparation Time : 25

Cook Time : 30

Total Time : 55

Ingredients

Serves 5

  • 2medium red potatoes, chopped

  • 1tablespoon light olive oil

  • 1teaspoon rosemary, dried

  • 1tablespoon butter

  • 1tablespoon flour

  • 1cup skim milk

  • 4large eggs

  • 1⁄2 cup fresh mozzarella cheese (diced or shredded)

  • 1⁄4 cup ricotta cheese (optional)

  • 2tablespoons parmesan cheese, shredded

  • 1teaspoon Dijon mustard (I use Durkee's)

  • 2teaspoons kosher salt (divided)

  • black pepper (freshly cracked)

  • cooking spray

Directions

  • 01

    Preheat oven to 450 degrees.

  • 02

    Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper.

  • 03

    Roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.

  • 04

    While potatoes are roasting, melt butter in small saucepan or pot.

  • 05

    Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens.

  • 06

    Remove from heat; add parmesan and Durkees or mustard.

  • 07

    Whisk eggs in bowl and add small amount of heated milk mixture to temper.

  • 08

    Slowly combine tempered eggs and remaining milk mixture and whisk until smooth.

  • 09

    Season well with 1 tsp kosher salt and black pepper.

  • 10

    Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.

  • 11

    Top with mozzarella and ricotta cheese.

  • 12

    Pour eggs over potatoes but do not overfill.

  • 13

    Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.

  • 14

    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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