Provençal Baked Eggs and Potatoes (GF)

Today I have taken the classic French breakfast treat, Provençal Baked Eggs and Potatoes, one of Julia Child’s favorites, and turned it into a gluten-free feast with my own twist.

Baked eggs hold a special place in my memory … one day my father took me out for a special father/daughter brunch in San Francisco. We went to the Palace Hotel’s stunning Garden Court. With its stained glass mosaic ceiling it is a remarkable room and one where memories are made. If you’ve ever seen it you know what an incredible experience this was!

I grew up with three older brothers so getting my father’s undivided attention was a rarity. We followed the maître d’ and settled into our seats where I read through the menu. There were so many tempting items that I couldn’t make up my mind. But my dad knew exactly what he was going to have.

He ordered baked (shirred) eggs, something I had never heard of and that definitely wasn’t offered on the menu. My father smiled and explained that the chef knew how much he loved eggs cooked that way and would happily make them for him. It was a revelation for me and the first time I realized that my father was much more influential than I had ever imagined.

Baked eggs can be made very simply or dressed up in many different ways. Today I chose to take them in a Mediterranean direction, utilizing the flavors and ingredients of the south of France and Northern Italy. It was a luscious blending of cuisines.

To make the dish more substantial, I added a creamy layer of potatoes with sautéed mushrooms, tomatoes, and zucchini. Using frozen potatoes cuts down on the prep time and makes this very simple to put together quickly. Bold flavors are the perfect way to brighten any morning. So good, filling, and totally gluten free!

I used the potatoes and vegetables to create a little “nest” for the eggs by bringing them up the sides a bit with an indentation in the center. They nestle in and stay stable as you lift and slide them into the oven.

To keep the ramekins from sliding around as you move them to the oven and avoid burning as you draw them out again, put a silicone baking mat (Silpat) on the baking sheet. It will stabilize them and keep you safer.

To save some time, you can make and assemble the potato layers (without the eggs) the night before, then cover and refrigerate the ramekins, covered. When you’re ready to make the eggs, let the dishes warm up on the counter about 30 minutes before adding the eggs and baking. Your baking time may be a little longer. 

I hope you try these Provençal Baked Eggs and Potatoes soon. They are a lovely brunch entrée on the weekends, especially when you have guests staying over. And if you make the potato portion ahead, you can serve these as breakfast for dinner!

Today we welcome you to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. This month’s theme is Eggs and is hosted by Carol of From a Chef’s Kitchen. Come along and see all of these delicious dishes that feature eggs! Make sure you check out the remarkable links below the recipe card.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Provençal Baked Eggs and Potatoes (GF):

• Potato Layer: butter, red onions, garlic, mushrooms, frozen Potatoes O’Brien (cubed hash browns), plum tomatoes, zucchini, cream
• Eggs: eggs, cream, salt, pepper, fresh thyme leaves

 

PRO Tip:

When using eggs in a recipe, always break them into a small bowl in case you get any shell pieces in there; they are much easier to remove from a bowl than your big bowl with all the other ingredients!

 

How to make Provençal Baked Eggs and Potatoes (GF):

1. Set up a sheet pan with a silicone baking mat if you have one; set next to the stove. Butter ramekins and set on the pan.
2. Sauté the onions and garlic, then add the mushrooms and potatoes and cook. Finish by adding the tomatoes, zucchini, and cream and season with salt and pepper, stirring occasionally. Divide equally between the ramekins, filling about 1/2 full. Press potato mixture into a nest for the eggs.
3. Pour an egg into the center of each ramekin, drizzle with a little cream and season with salt and pepper. Slide the sheet pan into a 375°F (191°C) oven and bake for 12 to 18 minutes until the whites are cooked and the yolks jiggle when gently nudged. Remove from the oven and set aside to cool slightly. Eggs will finish baking with the residual heat.
4. Transfer ramekins to heatproof plates, sprinkle the tops with a little of the thyme leaves and serve immediately. Serve 1 or 2 ramekins per person.

 

PRO Tip:

If you cannot find Potatoes O’ Brien, you can use shredded hash browns instead. Make two layers in the ramekins for depth. I like the bulk the cubed potatoes give the dish.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Baking sheet pan
• Silicone baking mat (Silpat)
• Ramekins 
• Large skillet

 

Gluten-Free Tips:

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Create a New Tradition Today!

 

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