Baked Eggs & Potatoes Recipe

Baked_EggsBest described as a crust-less quiche, Companion’s Baked Eggs & Potatoes are the most craveable item on the menu. The local farm-fresh eggs are slow baked with red russet potatoes, flour, butter, eggs, cream, and aged Gruyere cheese. Dijon mustard, cayenne pepper, and dried rosemary add mouthwatering flavor. Each morning a variety of baked eggs are made, including Bacon and Cheddar, Ham and Swiss, Roasted Veggies, and Smoked Salmon. Accompanied by a side of toast made from Companion’s wide array of specialty breads, the Baked Eggs make you want to sit down — and slow down. 1 lb. Potatoes (small red russet), quartered 2 oz. Olive Oil 2 tsp. Rosemary, dried 2 oz. Butter 2 oz. Flour 12 oz. Milk 12 oz. Cream 9 large Eggs 6 oz. Gruyere Cheese, grated 3 oz. Parmesan Cheese, grated 1 oz. Dijon Mustard Salt, Cayenne and Black Pepper to taste Toss potatoes on sheet pan with olive oil, rosemary, salt and pepper.  Roast at 450° for 20-25 minutes until golden and crispy. Place in greased casserole dish. Top with Gruyere cheese. Melt butter in saucepan, add flour and cook lightly to make roux.  Whisk in cream and milk, then boil to thicken. Remove from heat; add parmesan and mustard. Whisk eggs in bowl and add small amount of milk mixture to temper. Slowly add tempered eggs to remaining milk mixture and whisk until smooth. Season well with salt, cayenne, and black pepper. Pour over potatoes but do not overfill. Bake at 375° for 45 minutes until puffed and lightly browned. Eggs will fall once removed from oven. (Serves 6.)

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