Almost Companion Bread's Baked Eggs Recipe

Name: Almost Companion Bread's Baked Eggs
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 lb Red Potatoes; 2 tbsp Light Olive Oil; 1 tbsp fresh Rosemary (chopped); 4 tbsp Butter; 4 tbsp all-purpose Flour; 2 cups Skim Milk; 6 large Eggs; 1/2 cup shredded Fresh Mozzarella Cheese; 1/2 cup Ricotta Cheese; 1/2 cup grated Parmesan Cheese; 2 tbsp Dijon Mustard; 2 tsp Kosher Salt; freshly ground Black Pepper, to taste; Cooking Spray, as needed

Inspired by the legendary baked eggs at St. Louis' Companion Bread (check out their potato version here: http://www.Companionstl.com/baked-eggs-potatoes/), this lighter, cream-free recipe delivers the same incredible flavor! This recipe features crispy roasted potatoes, a creamy cheese sauce, and perfectly baked eggs – a delightful brunch or light dinner option. Get ready for a taste sensation that's both comforting and surprisingly elegant!

Prep Time 20 mins

Cook Time 55 mins

Calories 233.3 kcal

Protein 24g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almost Companion Bread's Baked Eggs

1 lb Red Potatoes
2 tbsp Light Olive Oil
1 tbsp fresh Rosemary (chopped)
4 tbsp Butter
4 tbsp all-purpose Flour
2 cups Skim Milk
6 large Eggs
1/2 cup shredded Fresh Mozzarella Cheese
1/2 cup Ricotta Cheese
1/2 cup grated Parmesan Cheese
2 tbsp Dijon Mustard
2 tsp Kosher Salt
freshly ground Black Pepper, to taste
Cooking Spray, as needed

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How to Make Almost Companion Bread's Baked Eggs

Preheat oven to 450°F (232°C).
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.
Roast potatoes on a jellyroll pan at 450°F (232°C) for 20 minutes, or until golden and crispy.
While potatoes roast, melt 4 tbsp butter in a small saucepan over medium heat.
Whisk in 4 tbsp all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
Gradually whisk in 2 cups milk, continuing to whisk until the sauce thickens (about 5 minutes).
Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tbsp Dijon mustard (or Durkee's Famous Sauce).
In a separate bowl, whisk 6 large eggs. Temper the eggs by whisking in a small amount of the warm milk mixture.
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.
Spray an 8x4 inch loaf pan with cooking spray. Place the roasted potatoes in the bottom of the pan.
Top with 1/2 cup shredded mozzarella cheese and 1/2 cup ricotta cheese.
Pour the egg mixture over the potatoes, leaving about 1/2 inch of space at the top.
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.
Serve immediately. Optional: Add sautéed mushrooms to the potatoes before baking for extra flavor.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

Fat

25g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Omelets And Frittatas Breakfast Eggs Dairy Potatoes Vegetables Oven Kosher Vegetarian Cheese Eggs Stove Top Dietary Low Calorie Low Carb Low In Something Brunch Equipment