Bay, Gruyere and kipfler baked eggs
serves
6
Bay, gruyere and kipfler baked eggs
A decadent brunch favourite designed to be shared.
Ingredients (16)
- 1kg kipfler potatoes, scrubbed
- 2 tbs extra virgin olive oil
- 30g unsalted butter, chopped
- 3 garlic cloves, crushed
- 1 small onion, finely chopped
- 1 fennel bulb, thinly sliced
- 3 bay leaves
- Finely grated zest of 1 lemon
- 600ml thickened cream
- 1 cup (125g) coarsely grated Gruyere
- 6 eggs
- Warm croissants, to serve
Quick salsa verde
- 1 bunch flat-leaf parsley, leaves picked
- 1 tsp drained capers
- Juice of 1 lemon
- 1/2 cup (125ml) extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place potatoes and 1 tbs salt flakes in a saucepan, cover with cold water and bring to the boil over high heat. Reduce to a simmer and cook for 15 minutes or until tender, then drain.
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2.Preheat the oven to 200°C.
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3.Heat oil and butter in a large frypan over medium-high heat. Add garlic, onion, fennel and bay leaves, and cook, stirring occasionally, for 10 minutes or until onion mixture is softened and starting to caramelise. Add lemon zest and cream, bring to a simmer and cook, stirring occasionally, for 4 minutes or until reduced slightly. Stir through half the Gruyere and the potatoes.
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4.Transfer potato mixture to a 2.5L baking dish and scatter with remaining 1/2 cup (60g) Gruyere. Bake for 10 minutes or until bubbling slightly. Make 6 wells in the potato mixture and gently crack an egg into each. Bake, checking halfway, for 8-10 minutes or until eggwhites are set but yolks are still runny.
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5.Meanwhile, for the quick salsa verde, place all ingredients and 1/2 tsp salt flakes in a food processor and whiz until smooth.
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6.Drizzle baked eggs with a little salsa verde and serve with croissants and remaining salsa verde.
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