Baked eggs and potatoes

Baked eggs and potatoes


Be the first to make this!

About this recipe: 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.

A. Belding

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate