Boil and mash with a little milk and olive oil:
2 lb Potatoes
2 T Olive Oil
1/2 c Milk
Salt and Pepper to taste
- 2 Leeks
4 leaves Chard (chopped)
Other vegetables of your choice - e.g.:
1 Onion (chopped)
1 Red Pepper (chopped)
- Stir the vegetables into the mashed potato and transfer to a Pyrex or Corningware casserole, about 6 x 6 x 4 inches deep.
- Make 4 to 6 deep depressions each twice the size of an egg in the top of the potato mix, and crack: 4 - 6 eggs
one into each hole. The eggs will prove to be twice as large as you expect them to be, hence the depressions twice the size of an egg.
- Cheese (Cheddar, Hot Pepper Jack, Mozarella, etc.) over the top of the dish.
- Bake at 400 for 1 hour. The eggs always take much longer than you could possibly imagine to cook. If you are in a hurry, stir the eggs with a fork at 30 minutes to aid in heat transfer. Finish with 5 minutes under the broiler to brown the cheese topping.