Post by Loupy on May 12, 2012 20:10:01 GMT -7
Cheesy Potato Bake with Eggs
Makes: 8 to 12 servings
Prep: 30 mins
Bake: 325°F, 55 mins
Ingredients
1 medium onion, finely chopped
2 tablespoons butter
4 teaspoons all-purpose flour
1 1/2 cups milk
8 ounces sharp cheddar cheese, shredded (2 cups)
3 pounds russet potatoes, peeled and thinly sliced*
1 1/2 cups chopped fresh broccoli
1 tablespoon vegetable oil
8 eggs
2 tablespoons milk
6 slices bacon, crisp-cooked, drained, and crumbled
1 large tomato, chopped
Directions
1. Preheat oven to 325 degrees F.
In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally.
Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper.
Stir in milk; cook and stir until slightly thickened and bubbly.
Stir in cheese until melted.
2. In a 3-quart baking dish, layer potatoes, then cheese sauce.
Bake, covered, about 55 minutes, until potatoes are tender.
3. In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently.
In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper.
Pour over broccoli in skillet.
Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges.
Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath.
Cook 2 minutes more or until egg is cooked yet still moist.
Spoon over potatoes.
Top with bacon and chopped tomato.
Serve immediately.
**From the Test Kitchen
Tip Quickly slice potatoes with a food processor or mandolin slicer.
Nutrition Facts
Calories 421
Protein 21 gm
Carbohydrate 36 gm
Fat, total 22 gm
Cholesterol 259 mg
Saturated fat 11 gm
Monosaturated fat 7 gm
Polyunsaturated fat 3 gm
Dietary Fiber, total 3 gm
Sugar, total 7 g
© Copyright 2012, Meredith Corporation. All Rights Reserved
Makes: 8 to 12 servings
Prep: 30 mins
Bake: 325°F, 55 mins
Ingredients
1 medium onion, finely chopped
2 tablespoons butter
4 teaspoons all-purpose flour
1 1/2 cups milk
8 ounces sharp cheddar cheese, shredded (2 cups)
3 pounds russet potatoes, peeled and thinly sliced*
1 1/2 cups chopped fresh broccoli
1 tablespoon vegetable oil
8 eggs
2 tablespoons milk
6 slices bacon, crisp-cooked, drained, and crumbled
1 large tomato, chopped
Directions
1. Preheat oven to 325 degrees F.
In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally.
Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper.
Stir in milk; cook and stir until slightly thickened and bubbly.
Stir in cheese until melted.
2. In a 3-quart baking dish, layer potatoes, then cheese sauce.
Bake, covered, about 55 minutes, until potatoes are tender.
3. In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently.
In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper.
Pour over broccoli in skillet.
Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges.
Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath.
Cook 2 minutes more or until egg is cooked yet still moist.
Spoon over potatoes.
Top with bacon and chopped tomato.
Serve immediately.
**From the Test Kitchen
Tip Quickly slice potatoes with a food processor or mandolin slicer.
Nutrition Facts
Calories 421
Protein 21 gm
Carbohydrate 36 gm
Fat, total 22 gm
Cholesterol 259 mg
Saturated fat 11 gm
Monosaturated fat 7 gm
Polyunsaturated fat 3 gm
Dietary Fiber, total 3 gm
Sugar, total 7 g
© Copyright 2012, Meredith Corporation. All Rights Reserved
