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Baked EggsJosh Allen from Companion

Baked Eggs
Posted: 02/1/2012


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 18 minutes until puffed and lightly browned. Eggs will fall once removed from oven. (Serves 6.)

Cook Time: