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Egg and Potato pie | Milkbottle

Egg and Potato pie

eggs

This is a great all in one pot dish, the recipe is by Paul Lowe of Sweet Paul Magazine. Great for Easter brunch with a nice red and a green salad.

Recipe
Egg and potato pie

1 tablespoon olive oil
1 tablespoon butter
2 onions, finely chopped
2 scallions, thinly sliced
salt and pepper
2 large sheets/450 g puff pastry
a little plain flour
1 large potato, thinly sliced
2 oz/50 g prosciutto
1 tablespoon finely chopped thyme
7 free range eggs
serves 6
Preheat the oven to 360ºF/180ºC
Heat the oil and butter in a large pan and saute onions and scallions until soft.
Season with salt and pepper.
Roll out the puff pastry so that it covers an ovenproof dish.
Use a little plain flour so the pastry does not stick to the surface.
Layer onions, potato, prosciutto and thyme in the dish.
Crack the eggs and place on top.
Make some strips of the leftover pastry and place on top.
Bake until golden and crispy, about 45­-60 minutes.
Serve warm with a nice green salad.

Image: Susanna Blavarg via Taverne Agency. Recipe: Paul Lowe

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