What's For Breakfast: Baked Eggs in Individual Ramekins


We have the tendency to go a little overboard every time we make hash browns from scratch 'round these parts. Following a breakfast-for-dinner the other night, we had quite a bit of sweet potato hash browns left over. Rather than let them fester in the back of the refrigerator (a terrible thought, indeed), I put them to use over the weekend in a baked egg breakfast dish for D and myself.

In addition to our leftover hash browns, this egg dish also features sauteed mushrooms, cherry tomatoes, and spinach. (A vegetable hash is a great way to use up odds and ends in the refrigerator and/or on the countertop!) Herbs (I used a bit of thyme) add fresh flavor to the dish -- feel free to use your favorite herb combinations.

Baked Eggs in Individual Ramekins (printer-friendly version)
makes two servings

butter for the ramekins
1-2 teaspoons olive oil
1/2 - 1 cup cooked hash browns, reheated
1 cup roughly chopped mushrooms
1/2 cup halved cherry tomatoes, seeds removed
1/4 cup (handful) fresh spinach
2 eggs
coarse sea salt
freshly ground black pepper
1/4 teaspoon fresh thyme, plus additional leaves for garnish

1. Preheat the oven to 425 degrees. Lightly butter the bottom and sides of two 3" ramekins and set aside.
2. Add the olive oil to a skillet and heat over medium-high heat. Add the mushrooms and cherry tomatoes and saute until softened, 3-5 minutes. Add in the spinach and saute until wilted, 45-60 seconds. Stir in the fresh thyme leaves and remove the skillet from the heat.
3. Add the reheated hash browns to the bottom of each ramekin, slightly pushing it up around the edges. Add in a layer of mushrooms, tomatoes, and spinach to each ramekin, making a small divot in the center.
4. Crack an egg into each ramekin.
5. Bake in the oven for 10-12 minutes, or until the whites have set. Season with salt and pepper and garnish each baked egg with a few fresh thyme leaves.



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