Today I have taken the classic French breakfast treat, Provencal 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.
The steps to assembling the ramekins
I grew up with three brothers so getting my father’s undivided attention was a real treat. We settled into our seats and 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 eggs, something I had never heard of and that definitely wasn’t on the menu. My father smiled and explained that the chef knew how much he loved eggs cooked that way and would make them for him. It was a revelation for me and I waited anxiously to see what would be served.
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. It was a luscious blending of flavors.
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!
To save some time, you can make and assemble the potato layer the night before, then cover and refrigerate the ramekins. 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 Provencal Baked Eggs and Potatoes soon. They are a lovely brunch entrée on the weekends, especially when you have guests staying over, and can be breakfast for dinner.
Jane’s Tips and Hints:
Using a Silpat on the baking sheet will help keep the dishes from sliding around as you move them in and out of the oven.
Gluten-Free Tips:
Carefully check the potato packaging for a gluten-free certification label; Ore-Ida brand frozen O’Brien potatoes are gluten-free.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Eggs 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 recipe links below.
Provencal Baked Eggs and Potatoes (Gluten Free)
Ingredients
Potato Layer
- 1 tbsp butter plus extra for the ramekins
- 1/4 cup finely chopped red onions
- 1 medium garlic clove, peeled and minced
- 6 medium cremini mushrooms, trimmed and sliced
- 3 to 4 cups frozen Potatoes O'Brien (cubed hash browns), Ore-Ida brand is gluten-free, slightly thawed
- 4 plum tomatoes, finely diced
- 1 small zucchini, trimmed and finely diced
- 3 tbsp cream
- Kosher or fine sea salt and freshly ground black pepper, to taste
Eggs
- 4 large eggs
- 4 tbsp cream
- Kosher or fine sea salt and freshly ground black pepper, to taste
- Fresh thyme leaves, plus extra for serving
Instructions
- With a rack in the center, preheat the oven to 375°F. Line a baking sheet with a Silpat if possible to help keep the ramekins from sliding around. Butter 4 medium ramekins (about 4-inch diameter) and set them on the baking sheet.
- In a skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the mushrooms, stirring until combined. Lower the heat to medium and cook until the mushrooms have given off their liquid and most of it has evaporated.
- Add the potatoes and cook, stirring occasionally, for 15 minutes or until heated through and starting to turn light golden. Add the tomatoes, zucchini, and cream, and season to taste with salt and pepper. Cook 3 minutes longer, stirring occasionally, then divide equally between the prepared ramekins and place on the baking sheet. Fill each ramekin about half full. Press the potato mixture into the bottom of each one, creating an indentation in the center.
- Crack an egg into the center of each ramekin, drizzle each egg with 1 tbsp of cream (it helps keep them from drying out), season to taste with salt and pepper, and top with a pinch of thyme leaves.
- Slide the baking sheet with the ramekins into the oven and bake for about 12 to 18 minutes, until the whites are cooked and the yolks are still soft. The potatoes will be bubbling around the edges and the yolks will jiggle when you gently shake the ramekins. Remove from the oven and set aside for a few minutes to cool slightly. They will finish cooking with the residual heat.
- Transfer the ramekins to heatproof plates, sprinkle with a few more thyme leaves, and serve immediately. Serve 1 or 2 ramekins per person.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 495Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 250mgSodium: 926mgCarbohydrates: 48gFiber: 3gSugar: 7gProtein: 21g
A Spring Eggstravaganza
Breakfast
- Avocado Toast with Bacon, Egg & Onions on Naan – Creative Culinary
- Akuri – Parsi Style Scrambled Eggs – Spice Roots
- Cheesy Hash Brown Egg Nests – Mother Would Know
Appetizer
- Deviled Eggs with Gremolata – Sarah’s Cucina Bella
Bread
- Raspberry Brioche Crescents – The Redhead Baker
Main Courses
- Huevos Rancheros – Karen’s Kitchen Stories
- Provençal Baked Eggs and Potatoes – The Heritage Cook
- Shakshuka – OMG Yummy
Side Dishes
- Arugula Egg and Asparagus Salad with Creamy Lemon Vinaigrette – From A Chef’s Kitchen
- Double Baked Artichoke – Gruyere Souffle – The Wimpy Vegetarian
Desserts
- Individual Chocolate Souffles – That Skinny Chick Can Bake
- Coconut Mango Custard with Candied Pepitas – Beyond Mere Sustenance
Create a New Tradition Today!
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susan | the wimpy vegetarian
What a comforting way to breakfast on a lazy morning! I love these!
Jane Bonacci
I love them too Susan, a great way to begin any day!
Barb | Creative Culinary
This sounded so good I made it for breakfast! I invited my neighbor over who follows a gluten free diet and we were both happy campers.
Loved your story too; I am forever reminded when I look at some of my posts how so many of life’s special events involved food and family or friends; thanks for sharing that with us.
Jane Bonacci
Thanks Barb, I hope you guys enjoyed your breakfast! Food is definitely a trigger for my memories!
Beth (OMG! Yummy)
I love all your short cut suggestions and especially the story of you and your dad. Thanks for sharing such a sweet memory and wonderful dish with us Jane.
Jane Bonacci
Thanks Beth, it is one of my favorite memories of my dad and shortcuts make every day easier!
chefcarolb2014
This recipe really makes me yearn for the times I traveled in the South of France. All the cuisine and the flavors of that region just sing my song! Can’t wait to make this beautiful recipe to relive those amazing memories!
Jane Bonacci
I haven’t spent nearly enough time in the South of France and love the beauty and food! I hope you enjoy the combination of flavors Carol, we sure did!
Tamara Andersen
Isn’t it amazing the way food evokes special memories? The Palace sounds lovely! Provencal flavors are a favorite at my house, and I can’t wait to try this gorgeous egg dish… Soon!
Jane Bonacci
Food memories are some of the most powerful for me, Tamara. I really enjoyed the flavor combination of the potato mixture with the eggs. Welcome to Progressive Eats, we’re so glad you joined us!
Sarah Walker Caron
What a luscious dish and a sweet memory with your father. I’ve never thought of using frozen potatoes like this — good idea!
Jane Bonacci
Thanks Sarah, it is a great shortcut to save a ton of time! Glad to have you with us!
motherwouldknow
What a lovely memory on which to base a dish – and such a beautiful and delicious way to preserve that memory. I love baked eggs, so this is definitely a dish I’ll have to keep in mind. I’ll make the vegetables ahead of time, pull the ramekins out of the refrigerator when I start making the coffee and yum – breakfast heaven!
Jane Bonacci
It is really easy to prep the potato portion ahead and it makes breakfast a snap! I hope you enjoy them Laura!
Karen
I love the Palace Hotel. What a great memory! I do have memories of breakfast out with my dad too. These look delicious.
Jane Bonacci
The Palace is so majestic and definitely made an impression on the young me! Thanks Karen!
Ansh
Oh so wonderful! My favorite kind of dish.. eggs and potatoes!!
Jane Bonacci
It’s definitely one of my favorites too Anshie! So good!
thatskinnychickcanbake
It’s been years since I’ve made baked eggs, but you’ve taken them up a few notches! Love the mushroom and potato base!!
Jane Bonacci
Thanks Liz, we really enjoyed the flavor combinations!