A nice idea for a picnic or a summer brunch, this easy egg bake recipe, with wild herbs, is both tasty and healthy
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 6
Clean the herbs, without washing them (except the chicory and the asparagus tips), then finely chop them.
Grate the potatoes into a bowl, add the herbs, the beaten eggs and the diced cheese.
Add the chopped shallot.
Switch on the oven to 160 °C, line a round baking tin with greaseproof paper, and brush well with the olive oil.
Pour in the mixture and bake in a bain-marie in the oven for 30 minutes.
Best served warm.