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Monday, November 03 2014
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
 
directions
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.
 
 
 
Tip
  • Quickly slice potatoes with a food processor or mandolin slicer.
nutrition information
Per Serving: cal. (kcal) 421, Fat, total (g) 22, chol. (mg) 259, sat. fat (g) 11, carb. (g) 36, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 21, vit. A (IU) 972, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 708, Potassium (mg) 837, calcium (mg) 313, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:28 am   |  Permalink   |  0 Comments  |  Email
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