Recipe: Prepare potato and leek eggs. Cook the night before so no one has to get up early on New Years Day

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For 6 persons

Who wants to wake up early on New Years Day and cook up an extravagant brunch? No one we know. But a day or two in advance, you can make this particularly attractive egg and leek bake and put it in the oven on the morning of the holidays. Boil the diced golden potatoes, brown the leeks and mix them with the Boursin. Transfer the mixture to a baking dish, pour the beaten eggs on top and refrigerate. Before baking, mix the panko breadcrumbs with Parmesan, olive oil and thyme, and sprinkle it over the eggs. While cooking, you can go back and bask in the caffeine. Because the dish has been refrigerated, cooking will take longer than if you put the ingredients together and cook it immediately. Keep this in mind if you are an early riser who cooks the meal for that morning. Check it out sooner; it might not take as long as the time given here.

Butter (for the dish)
2 medium (1 pound) Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoon of butter
2 medium leeks, thinly sliced ​​and rinsed well
1 package (5.2 ounces) of Boursin cheese
?? cup of chopped fresh chives
ten eggs
1 tablespoon of flour
1 cup of heavy cream
1 tablespoon olive oil
½ cup of freshly grated parmesan
½ cup of panko or other dry, unflavored white breadcrumbs
1 chopped fresh thyme

1. Butter a 9-inch square baking dish.

2. In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover at least 1 inch. Bring to a boil, reduce the heat slightly and simmer the potatoes for 10 minutes, or until tender when pierced with the tip of a knife. Drain the potatoes in a colander and transfer to a bowl.

3. In a skillet over medium heat, melt the 2 tablespoons of butter. Add the leeks and a pinch of salt. Cook, stirring often, for 3 minutes, or until leeks turn translucent. Remove from fire.

4. Add the leeks to the potatoes with the Boursin and the chives. Stir gently.

5. In a bowl, whisk together the eggs, flour, cream and a pinch of salt and pepper each.

6. Transfer the potato mixture to the baking dish. Pour the egg mixture over the potatoes. Cover and refrigerate overnight or up to 2 days.

7. Set the oven to 375 degrees. Place the baking dish on a rimmed baking sheet.

8. In a bowl, combine the olive oil, Parmesan, panko or dry breadcrumbs and thyme. Sprinkle the mixture on top of the eggs.

9. Transfer the dish to the oven and bake for 30 to 40 minutes, or until the eggs are set in the center. Turn on the grill. Grill the dish for 2 to 3 minutes, or until the panko is golden brown. Watch the dish carefully so that it does not burn.

10. Take the pan out of the oven and let it sit in a warm place for 5 minutes. Cut into squares to serve.

Karoline Boehm Goodnick

For 6 persons

Who wants to wake up early on New Years Day and cook up an extravagant brunch? No one we know. But a day or two in advance, you can make this particularly attractive egg and leek bake and put it in the oven on the morning of the holidays. Boil the diced golden potatoes, brown the leeks and mix them with the Boursin. Transfer the mixture to a baking dish, pour the beaten eggs on top and refrigerate. Before baking, mix the panko breadcrumbs with Parmesan, olive oil and thyme, and sprinkle it over the eggs. While cooking, you can go back and bask in the caffeine. Because the dish has been refrigerated, cooking will take longer than if you put the ingredients together and cook it immediately. Keep this in mind if you are an early riser who cooks the meal for that morning. Check it out sooner; it might not take as long as the time given here.

Butter (for the dish)
2 medium (1 pound) Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoon of butter
2 medium leeks, thinly sliced ​​and rinsed well
1 package (5.2 ounces) of Boursin cheese
?? cup of chopped fresh chives
ten eggs
1 tablespoon of flour
1 cup of heavy cream
1 tablespoon olive oil
½ cup of freshly grated parmesan
½ cup of panko or other dry, unflavored white breadcrumbs
1 chopped fresh thyme

1. Butter a 9-inch square baking dish.

2. In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover at least 1 inch. Bring to a boil, reduce the heat slightly and simmer the potatoes for 10 minutes, or until tender when pierced with the tip of a knife. Drain the potatoes in a colander and transfer to a bowl.

3. In a skillet over medium heat, melt the 2 tablespoons of butter. Add the leeks and a pinch of salt. Cook, stirring often, for 3 minutes, or until leeks turn translucent. Remove from fire.

4. Add the leeks to the potatoes with the Boursin and the chives. Stir gently.

5. In a bowl, whisk together the eggs, flour, cream and a pinch of salt and pepper each.

6. Transfer the potato mixture to the baking dish. Pour the egg mixture over the potatoes. Cover and refrigerate overnight or up to 2 days.

7. Set the oven to 375 degrees. Place the baking dish on a rimmed baking sheet.

8. In a bowl, combine the olive oil, Parmesan, panko or dry breadcrumbs and thyme. Sprinkle the mixture on top of the eggs.

9. Transfer the dish to the oven and bake for 30 to 40 minutes, or until the eggs are set in the center. Turn on the grill. Grill the dish for 2 to 3 minutes, or until the panko is golden brown. Watch the dish carefully so that it does not burn.

10. Take the pan out of the oven and let it sit in a warm place for 5 minutes. Cut into squares to serve.Karoline Boehm Goodnick


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