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Savory Egg Custard with a runny yolk and thinly sliced potatoes is an easy yet impressive brunch dish that combines creamy textures with delightful flavors. This dish is perfect for those who want to elevate their breakfast game without spending hours in the kitchen. The silky custard pairs beautifully with the richness of the egg yolk, while the potatoes add a satisfying bite.
Why You’ll Love This Recipe
This savory egg custard is a standout breakfast option that’s both comforting and sophisticated. It’s simple to prepare and delivers impressive results that will make your brunch guests swoon.
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- Quick to prepare with minimal ingredients.
- Versatile and can be customized with your favorite herbs.
- Perfect balance of creamy custard and runny yolk.
- Pairs wonderfully with various sides.
Ingredients
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chives, chopped
- 2 medium russet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
How to Make Savory Egg Custard with Creamy Sauce
- Preheat your oven to 325°F (160°C). Grease a small baking dish or ramekins with butter and set aside.
- In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and chopped chives until fully combined and smooth.
- Pour the egg mixture into the prepared baking dish or ramekins, filling them about three-quarters full.
- Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the dish. This creates a steam bath for even cooking.
- Bake for 30-35 minutes or until the custard is set but slightly jiggly in the center. Remove from the oven and let it cool for a couple of minutes.
- While the custard is baking, prepare the potato slices. Heat olive oil in a skillet over medium heat. Add the potato slices and season with salt and pepper. Cook until golden brown and tender, about 10-12 minutes, flipping halfway through.
- Once the custard has cooled slightly, use a spoon to create a small well in the center of each custard. Carefully crack an egg into each well, allowing the yolk to rest on top.
- Return the dish to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain runny.
- Serve the custard topped with potato slices and drizzle with a bit of olive oil or a sprinkle of additional chives if desired.
Tips for the Best Results
Make sure to whisk the egg mixture thoroughly for a smooth custard. Use a thermometer to check the internal temperature of the custard; it should reach around 160°F (71°C) to ensure it’s safe to eat. For an extra creamy texture, consider straining the egg mixture before pouring it into the baking dish.
Easy Variations
- Swap out chives for fresh dill or parsley for a different herb profile.
- Add grated cheese like Gruyère or cheddar for a cheesy twist.
- Incorporate sautéed mushrooms or spinach for added flavor and nutrition.
- Top with crispy bacon bits or smoked salmon for a savory kick.
What to Serve With It
- Fresh mixed greens salad with a light vinaigrette.
- Crusty artisan bread or buttery croissants.
- Fresh fruit salad for a sweet contrast.
- A side of sautéed greens, like kale or spinach.
Storage and Reheating
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 300°F (150°C) until warmed through, about 10-15 minutes. Avoid microwaving, as it can overcook the custard and yolks.
Recipe Card
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield/Servings: 4 servings
Ingredients:
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chives, chopped
- 2 medium russet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
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Instructions:
- Preheat your oven to 325°F (160°C). Grease a small baking dish or ramekins with butter and set aside.
- In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and chopped chives until fully combined and smooth.
- Pour the egg mixture into the prepared baking dish or ramekins, filling them about three-quarters full.
- Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the dish. This creates a steam bath for even cooking.
- Bake for 30-35 minutes or until the custard is set but slightly jiggly in the center. Remove from the oven and let it cool for a couple of minutes.
- While the custard is baking, prepare the potato slices. Heat olive oil in a skillet over medium heat. Add the potato slices and season with salt and pepper. Cook until golden brown and tender, about 10-12 minutes, flipping halfway through.
- Once the custard has cooled slightly, use a spoon to create a small well in the center of each custard. Carefully crack an egg into each well, allowing the yolk to rest on top.
- Return the dish to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain runny.
- Serve the custard topped with potato slices and drizzle with a bit of olive oil or a sprinkle of additional chives if desired.
Notes: Adjust cooking times based on your oven and ramekin size for best results.
