Fridge Friend Recipes
Herby Potato and Egg Bake with Soft Cheese recipe
A rustic vegetarian dinner of sliced potatoes, spinach and eggs baked in a creamy soft cheese base. It is simple, filling and finished with a crisp Cheddar crust.
45 min · Medium · British Jump to method
Ingredients
- 750g Potatoes
- 6 Eggs
- 120g Spinach
- 120g Soft Cheese
- 80g Cheddar Cheese
- 10g Butter
- 1 tbsp Herbs
- 1 tsp Salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 412 kcal |
| Protein | 20 g |
| Carbohydrates | 32 g |
| Fat | 21 g |
| Saturated fat | 10 g |
| Fibre | 4.8 g |
| Sugar | 2.5 g |
| Sodium | 620 mg |
Why this works
A filling, moderate-carbohydrate bake with a good protein content, but fairly high in saturated fat and sodium because of the cheese, butter and added salt.
Good protein contribution. Eggs, soft cheese and cheddar provide a solid protein boost, supporting satiety and muscle maintenance.
Micronutrients from spinach and potatoes. Spinach adds folate, vitamin K and some iron, while potatoes contribute potassium and vitamin C.
Higher saturated fat and salt. Cheese, butter and the added teaspoon of salt raise saturated fat and sodium, so portions matter if watching heart health or blood pressure.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven come fully up to temperature before the dish goes in, so the eggs start setting immediately rather than soaking into the potatoes.
- Boil the potatoes for 8 minutes, drain, then slice them into thick rounds.
The potatoes should be just tender at the edges but still hold their shape; if a knife slips through too easily, they are likely to collapse when layered.
- Beat the eggs with soft cheese, salt and herbs until smooth.
Whisk until the soft cheese is fully broken down and the mixture looks creamy with no pale lumps, otherwise the bake can end up streaky.
- Butter a baking dish, layer in the potatoes and spinach, then pour over the egg mixture.
Press the spinach down lightly as you layer so it sits neatly between the potatoes, and leave a little space at the top so the custard does not spill over as it bakes.
- Scatter with Cheddar and bake for 25–30 minutes until puffed, set and lightly browned.
Look for the centre to have only a slight wobble when the dish is nudged, as it will finish setting from residual heat while resting.
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