I’m not a big breakfast eater. At least not early in the morning. Big, rich, or sweet foods too early makes me feel sick. That’s why brunch is so perfect. You’re awake enough to really enjoy the flavors of so many great food items – bacon, sausage, eggs, fruit, croissants, pancakes, waffles, French toast. And it doesn’t overwhelm your system because you’re not recovering from eight hours of no food or water or consciousness. This dish is the perfect brunch item. I loved it so much I even reheated the leftovers for lunch the next day. The broccoli and tomato make you feel like the bacon and cheese isn’t so bad. All the flavors, textures, and colors work together beautifully.
To make quick work out of slicing the potatoes nice and thin, I used this ceramic mandoline. It’s simple, small, and super sharp. Use the guard if you’re going to use a mandoline!
Taste: Savory, salty, cheesy, fresh. All-together wonderful.
Texture: The potatoes are tender, rich, and cheesy while the eggs are perfectly cooked, the bacon is crisp, the tomatoes are juicy, and the broccoli is tender without being mushy.
Appearance: You seriously can’t beat the color combination of this dish. This would look good on any breakfast or brunch table.
Pros: Perfect brunch for any occasion.
Cons: A little indulgent.
Would I make this again? Absolutely yes.
How to make Cheesy Potato Bake with Eggs
Yield: 8-12 servings
1 medium onion, finely chopped
2 tablespoons butter
kosher salt and freshly ground black pepper
4 teaspoons all-purpose flour
1 1/2 cups milk
8 ounces sharp cheddar cheese, shredded (about 2 cups)
3 pounds russet potatoes, peeled and thinly sliced (I used this mandoline)
1 1/2 cups chopped fresh broccoli
1 tablespoon vegetable oil
8 large eggs
2 tablespoons water
6 slices bacon, crisp-cooked and crumbled
1 large tomato, chopped
Preheat oven to 325 degrees F.
In a saucepan cook onion in butter over medium heat until tender, stirring occasionally. Stir in flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir in the milk. Cook and stir until mixture is slightly thickened and bubbly. Stir in cheese until melted.
In a 3-quart baking dish place potatoes. Top with cheese sauce. Bake, covered, for 55 minutes or until tender.
In a large skillet cook broccoli in hot oil over medium heat for 5 minutes or until nearly tender, stirring often. In bowl beat eggs, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked but still moist. Spoon over potatoes. Top with bacon and tomatoes. Serve immediately.
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