Parmesan Baked Eggs with Potatoes and Pine Nuts
- Makes4 to 6 servings
- Cook Time45 minutes
- 2
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.
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.
Step 1
Heat 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.
Step 2
In 12-inch skillet, combine the potatoes, 2 cups water and ½ teaspoon salt.
Bring to a boil over medium-high, then reduce to medium, cover and simmer until a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain in a colander, then transfer to the prepared pie plate.
Step 3
Wipe out the skillet and set it over medium. Add the remaining 2 tablespoons oil and the garlic, then cook, stirring occasionally, until the garlic begins to brown, about 1 minute.
Add the spinach and peppers flakes. Cook, tossing and stirring with tongs, until the spinach is wilted and most of the liquid it has released evaporates, 2 to 3 minutes.
Step 4
Scatter the spinach mixture over the potatoes in the pie plate, then slowly pour in the egg mixture. Sprinkle with the remaining Parmesan and the pine nuts.
Bake until the sides have risen and the center of the eggs does not jiggle when the pie plate is gently shaken, 20 to 25 minutes. Drizzle with additional oil and sprinkle with the remaining basil.