May is running away from me, so I wanted to share with you this egg-y post before June catches up (and I choose a new theme!).
Today I give you Fluffy Baked Eggs. It's kind of a funny title, I know, but I took it directly from Gourmet (March 2006). This is such a great little dish to whip up for a brunch or for dinner. I find the texture of the smooth egg and cheese immensely satisfying, almost dessert-like, in a savory way. The vegetable hash on the side complements the dish very nicely, and you can use any vegetables you would like. You can mix the ingredients the night before, and then just dump it in the dish and bake it the next morning.
Fluffy Baked Eggs
From Gourmet March 2009
10 large eggs
1 cup milk (at least 2%)
3/4 teaspoon salt
1/4 teaspoon black pepper
5 ounces (1 1/2 cups) Havarti or Swiss Cheese, coarsely grated
Grease a 2-quart shallow baking dish. Preheat oven to 450 degrees, moving racks to upper and lower thirds of oven. Whisk together eggs, milk, salt, and pepper until smooth, then whisk in cheese. Pour into prepared dish and bake in upper third of oven until puffed, golden, and set, about 20 minutes.
10 oz cremini mushrooms, cleaned and coarsely chopped
1 large sweet potato, peeled and coarsely chopped
1 large shallot, halved and thinly sliced
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Toss together in a large baking pan. Spread vegetables in even layer, then roast in lower third of oven while eggs are baking, stirring once after 10 minutes. Bake until golden, about 18 minutes.
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