- 8
- 30 mins
- 30 mins
Ingredients
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 1 1/2 cups milk
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 3 pounds russet potatoes, peeled and thinly sliced*
- 1 1/2 cups chopped fresh broccoli
- 1 tablespoon vegetable oil
- 8 eggs
- 2 tablespoons milk
- 6 slices bacon, crisp-cooked, drained, and crumbled
- 1 large tomato, chopped
Preparation
Step 1
Preheat oven to 325 degrees F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.