Sunday, July 31, 2016

Recipe Share: Potato, Egg, and Broccoli Bake

This is a Martha Stewart recipe I love to make for brunch, or Christmas morning, or baby showers. It's lovely and delicious. I love that there isn't a crust, because you make the crust out of potatoes. (And you all know how much I love potatoes!)
I also love that it's versatile. You can make it with sausage, or bacon, or ham, or without meat if you'd like. You can also use broccoli, or drained spinach, asparagus, or even zucchini. My favorite version is with bacon and broccoli. Or ham. I can't decide. It's all yummy, any way you make it.
Our breakfast on Christmas morning


Ingredients:
Butter, for pan
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground pepper
  • 2 baking potatoes (about 1 1/4 pounds), peeled
  • 10 ounces sugar-baked ham, thinly sliced (less than 1/4 inch thick)
  • 1 package (10 ounces) frozen broccoli, thawed and squeezed dry with paper towels
  • 1/2 cup grated cheddar cheese (2 ounces)



  • Directions:
    Preheat oven to 350 degrees. Butter a 9-inch-round cake pan(at least 2 inches deep). Line bottom of pan with a parchment-paper round. (I just take my pan and put it on the parchment paper. Then I use a pencil to trace the bottom of the pan on the parchment paper, then cut out the circle. I usually have to trim the circle a tiny bit to get it to fit inside the pan.) In a large bowl, whisk together eggs and cream; season with salt and pepper. Thinly slice potatoes (less than 1/4 inch thick); drop into egg mixture. Lifting potatoes out of egg mixture, arrange half the potatoes in pan. Layer with ham, broccoli, cheese, and remaining potatoes. Pour egg mixture over top. Press down firmly so that potatoes are fully submerged in egg mixture. Cover with foil; bake until potatoes are tender, about 1 hour. Uncover; continue baking until golden and set, 30 to 45 minutes more. Cool 15 to 20 minutes in pan. Run a knife around edge, and carefully invert onto a plate. Peel off parchment. Reinvert, top side up. Slice with a serrated knife.

    Make this soon. You'll love it.

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