Tuesday, September 2, 2014

Baked Eggs with Roasted Potatoes, Leeks, and Asparagus

I love this recipe on many different levels. It's simple, it's an effective use of time, it's vegetarian and doesn't leave you feel lacking. I also love how it's baked, because it's so easy to serve as large squares, and it's great as a leftover. Oh and a cool bonus, it's a very affordable meal to make. I hope you're enjoying the cooler weather and enjoying great food with great people. Cheers!

Baked Eggs with Roasted Potatoes, Leeks, and Asparagus
(Printable Recipe)

Original Recipe. Total Time: 1 hr Serves: 4.
Gluten Free | Soy Free | Vegetarian

5-6 medium sized red potatoes, thinly sliced
2 tbsp olive oil
1/4 tsp Himalayan sea salt
1 bunch asparagus, cut into 1 inch pieces, discard woody ends
2-3 leeks, rinsed, sliced, then rinsed again
2 tbsp butter
4 eggs
1/4 cup half and half
1/4 tsp red pepper flakes
salt and pepper to taste
1/4 cup cheese, I used a mixture of parmesan, mozzarella, and asiago.

How To:
Set oven to 450º F. In a large glass baking dish or deep oven proof pan, toss potatoes with olive oil and salt. Place in oven and roast for 20 minutes, turning once throughout cooking. Add asparagus (you may add a bit more olive oil if it seems it needs it) and continue to roast for another 10 minutes or so. Remove pan from oven and turn down heat to 375º F.

In a pan on the stove top, over medium heat, add butter. Once butter is melted add sliced leeks. Sauté for about 10 minutes or until they're softened and about to caramelize. Pour cooked leeks over the potato and asparagus mixture.

Mix together the eggs, half and half, pepper flakes, and salt and pepper. Pour mixture over the pan with the potatoes, asparagus, and leeks. Sprinkle with the cheese. Cook for another 20 minutes or until nicely browned and bubbly.

1 comment:

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