Rosemary potato egg bake
This Rosemary Potato Egg Bake blends earthy flavours of rosemary and thyme with creamy potatoes and eggs, creating a hearty dish suitable for breakfast or brunch. Topped with fresh chives, it offers a comforting, flavourful experience.
Cook time 35 min
Prep time 5 min
Ingredients:
2 potatoes1 shallot
2 garlic cloves
3 tbsp heavy whipping cream
1/2 tsp rosemary
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
4 eggs
1 tbsp chives
Rosemary Potato Egg Bake is a delightful dish that's perfect for breakfast or brunch. Combining the earthy flavors of rosemary and thyme with the rich creaminess of eggs and heavy whipping cream, this recipe brings together the comforting tastes of potatoes, shallots, and garlic. Topped with fresh chives, this bake is both hearty and flavorful.
Instructions:
- Potatoes: Wash and peel the potatoes. Cut them into small, evenly-sized cubes.
- Shallot and Garlic: Peel and finely chop the shallot. Peel and mince the garlic cloves.
- Chives: Finely chop the chives and set aside for later.
- Bring a pot of salted water to a boil. Add the potato cubes and cook for about 5-7 minutes or until they are just tender but not fully cooked. Drain and set aside.
- In a skillet over medium heat, add a small amount of oil or butter. Add the chopped shallot and minced garlic. Sauté for about 2-3 minutes until they're soft and fragrant. Remove from heat.
- In a large bowl, whisk together the eggs, heavy whipping cream, rosemary, thyme, salt, and black pepper until well combined.
- Add the cooked potato cubes and the sautéed shallot and garlic to the egg mixture. Stir gently to ensure the potatoes are well-coated with the egg mixture.
- Lightly grease a medium-sized baking dish. Pour the egg and potato mixture into the dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes or until the eggs are fully set and the top is golden brown. You can insert a toothpick into the center to check if it comes out clean.
- Once baked, remove the dish from the oven. Sprinkle the chopped chives over the top of the bake.
- Allow the bake to cool slightly before slicing. Serve warm and enjoy your delicious rosemary potato egg bake!
This Rosemary Potato Egg Bake is a versatile and satisfying dish that can be enjoyed any time of the day. The flavors of the herbs blend seamlessly with the eggs and vegetables, creating a rich and savory meal that’s beautifully complemented by the freshness of the chives. Serve it hot, and relish the comforting, homey flavors.
Rosemary potato egg bake FAQ:
Bake the dish in a preheated oven at 375°F (190°C) for about 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The eggs are fully set when the center is firm and does not jiggle. The top should be golden brown, and a toothpick inserted should come out clean.
Yes, you can substitute heavy whipping cream with milk, half-and-half, or a non-dairy milk alternative. Note that this may slightly alter the creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Use a medium-sized baking dish, typically around 8x8 inches or similar, to accommodate the egg and potato mixture evenly.
Tips:
- Make sure to thinly slice the potatoes for even cooking and a tender texture.
- You can sauté the shallots and garlic before adding them to the bake for an added depth of flavor.
- If you prefer a more golden and crispy top, you can broil the dish for the last 2-3 minutes of baking.
- Feel free to add grated cheese on top before baking for an extra layer of richness.
- For a lighter version, you can substitute heavy whipping cream with half-and-half.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 9g
Carbohydrates 20g
Fiber 2.58g
Sugar 1.95g
Fat 9g
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