Egg and potato casserole: a delicious and quick dinner to make!

published on 16 September, 2019 at 13:25
Easy to make, simple and delicious, perfect for a delicious dinner!

INGREDIENTS
For the spinach filling:
1 oz butter
1 onion, finely diced
3 lbs fresh spinach leaves
salt & pepper
nutmeg
3 fl oz cream

For the potato puree:
salt
3 lbs Idaho or russet potatoes, peeled
nutmeg
1 oz butter
5 fl oz cream
5 fl oz milk
 
You'll also need:
7 eggs
salt & pepper
fresh chives, chopped
 

METHOD
1. To create the spinach filling, first, melt the butter in a large pan and then fry the onions in the liquid. Add the spinach leaves and let them cook for a while before seasoning with salt, pepper, and nutmeg. Add the cream while the mixture is still cooking and let it all simmer together until the liquid reduces. Then spread the mixture in a casserole dish and smooth it out.
2. Bring salted water to a boil in a pot, add the peeled potatoes, and let them cook. Drain the water and vigorously stir the potatoes. Season with salt and nutmeg and then add the butter, cream, and milk. Squash the potatoes with a potato masher to create a puree.
3. Evenly spread the mashed potatoes over the creamed spinach filling in the casserole dish and smooth it out. Then crack the eggs over the casserole so that they too are evenly distributed. Cook for 30 minutes at 350°F.
4. As a final garnish, you can sprinkle fresh chives over the top of the cooked egg surface.
 
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