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.
| ||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 |
- 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.
DIY Mother’s Day menu