Skillet bake
Nov. 27th, 2016 04:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Baked eggses, potatoes, and goat cheese
"Take whatever is knocking about in your fridge that may work well together, heat it up for a bit in the oven, then crack an egg or two on top, pop it back in the oven to cook the eggses, et voila!"
olive oil
handful of cooked new potatoes, sliced 1/4" thick
salt and pepper
1/2 red onion, finely sliced
2 Tbsp roasted red peppers
4 eggses
1 3/4 oz goat cheese, crumbled
parsley to garnish
Heat oven to 400. Take a large metal skillet, add a drizzle of oil, scatter the potatoes evenly over the base and season with salt and pepper. Heat the pan on the stovetop over medium heat until the potatoes are sizzling nicely, then add the onions, give the mixture a stir and pop the pan into the oven for 5 minutes. Give the pan a good shake, then put it back in the oven for a further 5 minutes, or until the potatoes are golden.
Add the roasted peppers to the pan and crack the eggses on top. Bake in the oven for 5 minutes, until the egg whites start to set. Crumble over the goats' cheese and add another drizzle of olive oil. Bake for a final 2-3 minutes, depending on how soft you like your eggses. Season with salt and pepper and finish with a sprinkle of chopped parsley.
What worked: This was an excellent Sunday brunch. I roasted a couple potatoes the night before. It was very easy and we enjoyed it.
What didn't: The eggses weren't quite set after the final 3 minutes. I suspect they needed a couple more minutes upfront. This would have been more impressive in two separate skillets served tableside.
Will I make it again? Definitely. An easy, tasty, reasonably healthyish brunch.
"Take whatever is knocking about in your fridge that may work well together, heat it up for a bit in the oven, then crack an egg or two on top, pop it back in the oven to cook the eggses, et voila!"
olive oil
handful of cooked new potatoes, sliced 1/4" thick
salt and pepper
1/2 red onion, finely sliced
2 Tbsp roasted red peppers
4 eggses
1 3/4 oz goat cheese, crumbled
parsley to garnish
Heat oven to 400. Take a large metal skillet, add a drizzle of oil, scatter the potatoes evenly over the base and season with salt and pepper. Heat the pan on the stovetop over medium heat until the potatoes are sizzling nicely, then add the onions, give the mixture a stir and pop the pan into the oven for 5 minutes. Give the pan a good shake, then put it back in the oven for a further 5 minutes, or until the potatoes are golden.
Add the roasted peppers to the pan and crack the eggses on top. Bake in the oven for 5 minutes, until the egg whites start to set. Crumble over the goats' cheese and add another drizzle of olive oil. Bake for a final 2-3 minutes, depending on how soft you like your eggses. Season with salt and pepper and finish with a sprinkle of chopped parsley.
What worked: This was an excellent Sunday brunch. I roasted a couple potatoes the night before. It was very easy and we enjoyed it.
What didn't: The eggses weren't quite set after the final 3 minutes. I suspect they needed a couple more minutes upfront. This would have been more impressive in two separate skillets served tableside.
Will I make it again? Definitely. An easy, tasty, reasonably healthyish brunch.
