I have a question about the recipe "Tahoe Brunch" from sensiblebloomers. Would it change the cook temp/time if using potatoes instead of bread?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Getting rid of the bread changes this from a strata to more of an egg casserole. So in addition to making the potato/bread swap, I'd bump up the eggs to 10-12 or more (and cut the milk), increase the oven temp to 375, and start checking it after 25-30 minutes. You might want to compare with other egg casserole recipes too - this one: http://thepioneerwoman... which is somewhat similar to what you'll end up, with cooks at 400 for 20 minutes.
That would be a strange thing to do because the bread is very important to the dish. The bread absorbs the egg so they are incorporated into a single unit, like french does does, and they make a type of savory bread pudding/custard. Potatoes won't do that. You will end up with more of a frittata. I guess I'm basically repeating what Lindsay-Jean says, but she is dead on about adjusting the cooking time, because just cooking plain eggs poured on vegetables for an hour will give you rubbery inedible results.
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)