Baked Eggs With Potatoes (Companion Bread Cafe)

Prep Time
Cook Time
1h 15m
Ready In

"Companion Bread in St. Louis makes the best baked eggs I've ever had. They have several versions in the cafes and have posted the potato version that inspired this recipe at My version came from an effort to lighten it up by not using cream. I also made a few changes based on personal taste and what I happened to have in the house when I decided to give this a whirl. The cafe also serves a version with bacon or with just cheese (no potatoes in either), so feel free to experiment with extra ingredients. I think that this would be great with mushrooms too."

Original recipe yields 5 servings


  • Serving Size: 1 (193.3 g)
  • Calories 249.2
  • Total Fat - 14.7 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 189.2 mg
  • Sodium - 1231.5 mg
  • Total Carbohydrate - 15.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.5 g
  • Protein - 14 g
  • Calcium - 271.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450 degrees.

Step 2

Toss potatoes with olive oil, rosemary, 1 tsp kosher salt and pepper. Roast potatoes on a jellyroll pan at 450° for 20 minutes until golden and crispy.

Step 3

While potatoes are roasting, melt butter in small saucepan or pot. Add flour to melted butter, stirring to make roux. A little at a time, stir in milk. Heat on medium until sauce thickens.

Step 4

Remove from heat; add parmesan and Durkees or mustard.

Step 5

Whisk eggs in bowl and add small amount of heated milk mixture to temper. Slowly combine tempered eggs and remaining milk mixture and whisk until smooth. Season well with 1 tsp kosher salt and black pepper.

Step 6

Spray loaf pan with cooking spray and place roasted potatoes in the bottom of the pan.

Step 7

Top with mozzarella and ricotta cheese.

Step 8

Pour eggs over potatoes but do not overfill.

Step 9

Bake at 375° for 25-35 minutes until puffed and lightly browned. Eggs will fall once removed from oven.

Tips & Variations

No special items needed.



This is an interesting way to serve eggs and potatoes. The ricotta added a nice creaminess to the dish. This will be in our “breakfast for dinner” rotation for sure. I really liked the method for the potatoes and will do them alone also, to go with omelets, etc.

review by:
(21 Feb 2019)