Egg, Potato and Ham Bake for Two

Oh, girl.

I have an idea for your Mother’s Day breakfast and I want this to be any part, some part and all parts of it. Hashtag goat cheese?

But this is the thing. You should know, this entire recipe was built around that small cast iron skillet casserole dish thingy. I’m a bona fide foaming-at-the-mouth sucker for dishes. The VESSEL. THE HOLDER OF ALL.

I don’t know what I’m saying right now.

I’ve had that cast iron casserole dish since Watergate, and I’ve had all these ideas for what to throw in it, but I’d never made a move on any.

UNTIL YESTERDAY. (du du duuuuuuuuh.)

What I’m trying to say is, anything will work. Anything small. Not mini! But small. In the 8×6 realm.

Do you want me to move on? ‘K.

It’s a super simple, but elegant, lady gal breakfast with eggs and potatoes and kale and Canadian bacon and goat cheese. I want to squeal, but I’ll just deal with it.

Oh! Here’s a tip. A pertater tip. I know this ^ photo is weird, but it totally works. After you thinly slice your red potatoes, arrange them on a plate and microwave for 4 minutes. This helps soften them, before you bake, because nothing is worse than biting into a casserole where everything is perfectly cooked but the potatoes are s t i l l c r u n c h y o h h a i l n o.

Then you layer!

First with the potatoes. Then a sprinkling of chopped kale, diced Canadian bacon, crumbles of soft goat cheese, and thinly sliced red onion. Repeat that biz two more times. (or however many times you want. your dish might be a little smaller. A little bigger. A little bit country. A little bit rock and roll.)

Then you’ll pour some milky seasoned whisked eggs over the whole thing and call for backup because you’re already going to want to stick your whole face in it.

You know how eggs get all puffy and majestic in the oven, and you’re like, “Oh this is going to look fantastic on camera!” And then you take it to the table, arrange some utensils and throw some parsley on it aaaaaaaand deflated.

Just like my self esteem.

Blasted eggs.

I’m still a good person.

This is SO.GOOD. And I mean so, so good.

The potatoes are perfectly tender. The red onion adds super power depth. The Canadian bacon makes it feel like a festival in your mouth. And the goat cheese. Well, GOAT CHEESE.

Tell you what though, as I was eating it I thought, “Next time I’ll throw a little cheddar in there as well!” So you can do that if you want. You don’t have to, though. I’m not trying to be bossy.

Maybe a white cheddar?

And oh! CHIVES.

I’m basically planning your life.

I mean…

Egg, Potato and Ham Bake for Two

Save Recipe

Print Recipe

Ingredients

• 4 eggs
• 1/3 cup milk
• 3-4 red potatoes, thinly sliced
• About a cup of finely chopped kale
• 1/4 cup thinly sliced red onion
• About half a cup of soft goat cheese crumbles
• 2-3 slices Canadian bacon, diced
• Salt and pepper

Instructions

1. Preheat your oven to 400.
2. Arrange your potato slices on a plate and microwave for 4 minutes. This helps tenderize them up front and will speed up cooking in the oven.
3. In a medium bowl, whisk together the eggs and milk. Season with a pinch of salt and pepper.
4. Grease a small casserole dish (mine’s 8x6, cast iron), then layer the bottom with potatoes. Sprinkle with kale, Canadian bacon, goat cheese and red onion. Repeat 2 or 3 more times. Then pour the egg mixture over the potato layers.
5. Bake until the eggs are set, and everything is starting to brown and slightly crisp on top, anywhere from 20-30 minutes.
6. Garnish with parsley and serve with fruit and coffee! (And mimosas if it’s Mother’s Day. Or any day. What.)
7. Serves two.

7.8.1.2

85

https://bevcooks.com/2017/04/egg-potato-ham-bake-two/

Coffee and mimosas sold separately.