Potato Dill Egg Bake
Serves: 4 main dish servings
  • 1 lb yukon gold or new potatoes
  • 6 - 8 pieces bacon, chopped
  • ½ cup diced shallot (about 2 large)
  • 2 garlic cloves, minced
  • 8 eggs
  • ⅓ cup light canned coconut milk or milk of choice
  • ½ tsp. Unrefined salt or Herbamare, available here
  • Freshly ground pepper
  • ¼ cup chopped fresh dill
  1. Preheat the oven to 375 and have ready a 9x9 casserole dish. Cut the potatoes in half, put in a saucepan, and cover with water. Add a pinch of salt, and bring to a boil over high heat. Boil until tender when pierced with a fork, but not mushy, about 5 minutes. Drain, then cut into smaller pieces.
  2. While the potatoes are cooking, put the bacon in a skillet and cook over medium heat until crispy and the fat has rendered. Remove the bacon pieces and put on a paper-towel lined plate. Pour out all but 1 Tbs. bacon grease from the pan. Use a bit of the extra bacon fat to grease the casserole dish.
  3. Add the shallots and saute until softened, about 5 minutes. Add the garlic and cook briefly.
  4. Whisk together the eggs, coconut milk, salt or herbamare, some ground black pepper, and the dill.
  5. Line the bottom of the prepared casserole dish with the potato pieces, then sprinkle over the bacon pieces and the shallot mixture. Pour the egg mixture over the top.
  6. Bake for about 25 minutes, until set. Cool slightly and serve. I prefer it warm or at room temperature, but it can also be enjoyed chilled.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/potato-dill-egg-bake/