Almost Companion Bread S Baked Eggs Recipe

Ingredients for Almost Companion Bread S Baked Eggs

• Red Potatoes
• Light Olive Oil
• 1 tbsp fresh rosemary, chopped
• 4 tbsp butter
• 4 tbsp all-purpose flour
• Skim Milk
• 6 large eggs
• Fresh Mozzarella Cheese
• 1/2 cup ricotta cheese
• Parmesan Cheese
• Dijon Mustard
• 1 tsp kosher salt (plus additional for seasoning eggs)
• Black Pepper
• Cooking Spray

How to Make Almost Companion Bread S Baked Eggs

1. Preheat oven to 450°F (232°C).
2. Toss 1 lb small red potatoes, cut into 1-inch pieces, with 2 tbsp olive oil, 1 tbsp fresh rosemary (chopped), 1 tsp kosher salt, and freshly ground black pepper.
3. Roast potatoes on a jellyroll pan at 450°F (232°C) for 20 minutes, or until golden and crispy.
4. While potatoes roast, melt 4 tbsp butter in a small saucepan over medium heat.
5. Whisk in 4 tbsp all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
6. Gradually whisk in 2 cups milk, continuing to whisk until the sauce thickens (about 5 minutes).
7. Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp Dijon mustard (or Durkee's Famous Sauce).
8. In a separate bowl, whisk 6 large eggs. Temper the eggs by whisking in a small amount of the warm milk mixture.
9. Slowly whisk the tempered eggs into the remaining milk mixture until smooth and well combined. Season with 1 tsp kosher salt and freshly ground black pepper.
10. Spray an 8x4 inch loaf pan with cooking spray. Place the roasted potatoes in the bottom of the pan.
11. Top with 1/2 cup shredded mozzarella cheese and 1/2 cup ricotta cheese.
12. Pour the egg mixture over the potatoes, leaving about 1/2 inch of space at the top.
13. Bake at 375°F (191°C) for 25-35 minutes, or until the eggs are puffed and lightly browned. The eggs will deflate slightly once removed from the oven.
14. Serve immediately. Optional: Add sautéed mushrooms to the potatoes before baking for extra flavor.