Countdown to Thanksgiving: Holiday Brunch...Fluffy Baked Eggs with Roasted Vegetable Hash

You know you're going to have to have a brunch recipe in your repertoire for your Thanksgiving guests. Probably not the day itself...everyone will be saving their calories...but perhaps the day before or the day after. Might as well be one with autumnal flair. This is a twofer...both parts of the recipe would stand on their own quite well. The baked eggs with a side of bacon, or topped with pesto or salsa. The vegetable hash would be a great side dish with pork or chicken...or spooned over soft polenta for a rustic meal.

And these eggs are TRULY fluffy! I wasn't so sure at the beginning of the cooking process, but they puffed up huge at the end. They lost a little bit of height after they came out of the oven, but still impressive.

Fluffy Baked Eggs with Roasted Vegetable Hash
From Gourmet.
Serves six.

Butter for greasing dish
10 large eggs
1 cup whole milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
5 ounces Swiss cheese, coarsely grated (1 1/2 cups)
10 ounces cremini mushrooms, trimmed and coarsely chopped (1/4-inch pieces)
1 large sweet potato (8 to 10 oz), peeled and coarsely chopped (1/4-inch pieces)
1 large shallot, halved and thinly sliced
3 tablespoons olive oil

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.