Even in urban environments, there’s an opportunity to make the most of farm-fresh ingredients. The City Farmer Bake takes unassuming potatoes and eggs and elevates these humble ingredients, by serving up the fluffy, creamy eggs loaded with crisp broccoli atop a cheesy potato layer. It’s tender, hearty, and wonderfully delicious! This City Farmer Bake finds your country paradise even in the hustle-and-bustle of the big city!
Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 4 teaspoons all-purpose flour
- salt, to taste
- pepper, to taste
- 1 1/2 cups plus 2 tablespoons milk, divided
- 8 ounces sharp cheddar cheese, shredded
- 3 pounds russet potatoes, peeled and thinly sliced
- 1 tablespoon vegetable oil
- 1 1/2 cups fresh broccoli, chopped
- 8 eggs
- 6 slices bacon, crisp-cooked and drained, crumbled
- 1 large tomato, chopped
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –In a medium saucepan over medium heat, melt the butter.
Step 3 –Add the onions and cook, stirring occasionally, until tender, about 4-5 minutes.
Step 4 –Stir in the flour, the salt, and the pepper.
Step 5 –Stir in 1 1/2 cups of the milk and cook, stirring, until it is slightly thickened and bubbly.
Step 6 –Stir in the cheddar cheese until it is just melted.
Step 7 –In a 3-quart baking dish, layer the potatoes and then top with the cheese sauce.
Step 8 –Cover and bake until the potatoes are tender, about 55 minutes.
Step 9 –In a large skillet, heat the vegetable oil over medium heat.
Step 10 –Add the broccoli and cook, stirring frequently, until nearly tender, about 5 minutes.
Step 11 –In a large bowl, beat the eggs, the remaining milk, the salt, and the pepper.
Step 12 –Pour the egg mixture over the broccoli in the skillet and cook over medium heat, without stirring, until the mixture begins to set on the bottom and around the edges, about 3-4 minutes.
Step 13 –Using a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
Step 14 –Continue to cook until the egg mixture is cooked through, but still moist, about 2 minutes.
Step 15 –Spoon the egg mixture evenly on top of the potatoes in the cheese sauce.
Step 16 –Top with the crumbled bacon and the chopped tomato.
Step 17 –Serve immediately.
