Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
tablespoons extra-virgin olive oil, divided, plus more to serve
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT