Almost Companion Bread's Baked Eggs

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 2 medium red potatoes, chopped
• 1 tablespoon light olive oil
• 1 teaspoon rosemary, dried
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup skim milk
• 4 large eggs
• 1/2 cup fresh mozzarella cheese (diced or shredded)
• 1/4 cup ricotta cheese (optional)
• 2 tablespoons parmesan cheese, shredded
• 1 teaspoon dijon mustard (i use durkee's)
• 2 teaspoons kosher salt (divided)
• black pepper (freshly cracked)
• cooking spray

Recipe

• 1 preheat oven to 450 degrees.
• 2 toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper.
• 3 roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.
• 4 while potatoes are roasting, melt butter in small saucepan or pot.
• 5 add flour to melted butter, stirring to make roux. a little at a time, stir in milk. heat on medium until sauce thickens.
• 6 remove from heat; add parmesan and durkees or mustard.
• 7 whisk eggs in bowl and add small amount of heated milk mixture to temper.
• 8 slowly combine tempered eggs and remaining milk mixture and whisk until smooth.
• 9 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.