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Layered Baked Vegetable Casserole with Creamy Egg Salad and Sprats finished dish

Layered Baked Vegetable Casserole with Creamy Egg Salad and Sprats

Recipe card for Layered Baked Vegetable Casserole with Creamy Egg Salad and Sprats.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 4 large eggs
  • Salt, to taste
  • 1 glass (about 200 ml) of cream 20% fat
  • 1–2 tablespoons vegetable oil
  • 3–4 medium potatoes, peeled and sliced or grated
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon dried basil
  • 2 carrots, peeled and grated
  • 1 red bell pepper, diced
  • 1 medium eggplant, cubed
  • 1 stalk of celery, chopped
  • 80 g (2.8 oz) Dutch cheese, grated

Method
 

Preparation
  1. Prepare the Egg-Cream Mixture:
  2. Prepare the Vegetables:
  3. Assemble the Casserole:
  4. Add the Cheese:
  5. Make the Egg Salad Topping:
  6. Serve:
  7. Can I make this casserole ahead of time?Yes! Assemble and refrigerate it up to 24 hours before baking.
  8. Can I use canned vegetables?Fresh is best for texture, but canned veggies work in a pinch—just drain well.
  9. What can I substitute for sprats?Try sardines, anchovies, or leave them out for a vegetarian option.
  10. How do I store leftovers?Keep in the refrigerator for up to 3 days. Reheat in the oven or microwave.
  11. Can I freeze the casserole?Yes, freeze after baking (without the egg salad topping) for up to 1 month.
  12. What’s the best type of cream to use?20% fat cooking cream is ideal, but you can use heavy cream or Greek yogurt.
  13. Can I use other cheeses instead of Dutch cheese?Yes, cheddar, gouda, or mozzarella all melt beautifully in this recipe.
  14. What’s a good substitute for processed cheese?Use cream cheese or ricotta for a smoother texture in the salad.
  15. Can I make the egg salad without mayonnaise?Use Greek yogurt, mashed avocado, or sour cream instead.
  16. Is this dish good for meal prep?Absolutely! You can cook, portion, and reheat it easily throughout the week.

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