Fluffy Baked Eggs With Roasted-Vegetable Hash
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F
2
Butter a 2-quart shallow baking dish (about 2 inches deep)
3
Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese
4
Pour into baking dish
5
Bake in upper third of oven until puffed, golden, and set, about 20 minutes
6
Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan
7
Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes
8
Serve eggs with roasted vegetables spooned on top
9
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F
10
Butter a 2-quart shallow baking dish (about 2 inches deep)
11
Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese
12
Pour into baking dish
13
Bake in upper third of oven until puffed, golden, and set, about 20 minutes
14
Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan
15
Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes
16
Serve eggs with roasted vegetables spooned on top