Cheesy Potato Bake with Eggs
medium onion, finely chopped
ounces sharp cheddar cheese, shredded (2 cups)
pounds russet potatoes, peeled and thinly sliced*
cups chopped fresh broccoli
tablespoon vegetable oil
slices bacon, crisp-cooked, drained, and crumbled
large tomato, chopped
- 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.
- In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
- 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
Quickly slice potatoes with a food processor or mandolin slicer.
Nutrition Facts(Cheesy Potato Bake with Eggs)
- Per serving:
- 421 kcal cal.,
- 22 g fat
- (11 g sat. fat,
- 3 g polyunsaturated fat,
- 7 g monounsatured fat),
- 259 mg chol.,
- 708 mg sodium,
- 36 g carb.,
- 3 g fiber,
- 7 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet