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Baked Eggs with Potatoes, Spinach and Parmesan
This frittata-like dish is based on a recipe from “At Elizabeth David’s Table” by Elizabeth David. She calls the preparation a “tian,” the French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it. In our version, we cook the potatoes and wilt the spinach in a skillet on the stovetop but combine the ingredients in a deep-dish pie plate and bake them in the oven. Serve the eggs warm or even at room temperature, with a simple leafy salad to round out the meal. If not serving immediately, hold off on adding the basil garnish—the heat of the eggs will cause it to darken.
4 to 6
Servings
Tip
Don't allow the potatoes and spinach to cool completely before adding the eggs. Their heat helps jump-start the cooking process for slightly faster baking. Also, don't underbake the eggs or the texture will be soft and a little runny. To check for doneness, gently shake the pie plate. The center of the eggs should be firmly set, not at all jiggly.
45 minutes
Ingredients
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3
tablespoons extra-virgin olive oil, divided, plus more to serve
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8
large eggs
Directions
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01Heat the oven to 375°F with a rack in the middle position. Brush a 9-inch deep-dish pie plate with 1 tablespoon of oil. In a large bowl, whisk together the eggs, cream, nutmeg, two-thirds of the Parmesan, two-thirds of the basil and ¼ teaspoon each salt and black pepper; set aside.
