Baked eggs and potatoes

    35 min

    A layered vegetarian egg and potato bake that makes a tasty and filling main for brunch or supper. Serve with a green salad for a nice family meal.

    2 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 150 to 300ml milk
    • 1 teaspoon salt
    • pepper to taste
    • 1 large handful grated cheese
    • 3 medium potatoes, cooked and sliced
    • 3 hard boiled sliced eggs
    • 100g fresh mushrooms, sliced
    • raw wheatgerm or Weetabix®

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4.
    2. Melt butter, stir in flour and add enough milk to make a pourable sauce. Add seasoning and stir in cheese.
    3. Make layers in a greased casserole: half the sliced potatoes, half the eggs, half the sauce. Repeat. Top the final layer of sauce with sliced mushrooms. Sprinkle with wheatgerm or crumbled Weetabix®.
    4. Bake for 20 minutes in preheated oven.


    If you aren't worried about the dish being vegetarian, add a dash of Worcestershire to the cheese sauce. You could also add diced ham or cooked bacon to the layered dish.

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