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Truffled Baked Eggs with Potatoes

By Lynne Curry, from the Lynne Sampson Curry collection

Serves

Introduction

Separating the eggs creates two layers in this make-ahead baked breakfast: a truffle-infused custard bottom with a light, crispy top. Serve with tender mixed salad greens lightly tossed with Champagne Vinaigrette.

Ingredients

	2	small (lemon-sized) heirloom potatoes
	4	Tbsp. unsalted butter, melted, plus additional for buttering pan
	⅓	cup unbleached all-purpose flour
	½	tsp. baking powder
	1¼	tsp. sea salt
	¾	cup milk
	½	cup heavy cream or half-and-half
	4	eggs, separated
	2	tsp. white truffle oil
	¼	cup finely minced fresh chives

Steps

Boil or microwave the potatoes until fork-tender. When they are cool enough to handle, peel and dice small. Butter an 8-inch-square baking dish.
Whisk together the flour, baking powder, and salt in a medium mixing bowl. Combine melted butter, milk, cream, egg yolks, truffle oil, and chives, and whisk into the flour mixture until well blended. In a separate bowl, whip the egg whites until they make soft peaks. Fold them into the flour-yolk mixture.
Scatter the diced potato over the bottom of the baking dish. Pour in the eggs. Cover and place in the refrigerator overnight.
Bake the eggs in a preheated 350-degree oven until the center is just set, 30 to 35 minutes. Serve warm or at room temperature.

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