Saturday, August 20, 2011

Baked Eggs with Spinach Hash Browns

     Where better to look for a breakfast recipe than  I have been wanting to try baking eggs in my dutch oven and this recipe for Baked Eggs with Spinach Hash Browns looked like a good place to start.  One thing I did learn today is that eggs bake very quickly in your dutch oven so even though the original recipe says to bake them for 30 minutes, don't believe it.  After I added the eggs, I checked them after 10 minutes and the yolks were almost completely hard.  Other than that, this is a nice all in one breakfast dish and really easy to make in your dutch oven.  Saute the mushrooms, water and potatoes over as many coals as you can fit under your oven.  While they were cooking I covered the pot with more coals on the lid to speed things along.  Before you add the spinach, sour cream, dill and cheese, move the coals to a circle around the bottom so the potatoes won't burn.  Once you add the eggs keep a close eye on them as they will cook quickly.  These took about 25 minutes from start to finish in my 10 inch oven.  Once I moved the coals to a ring of 10 around the bottom I covered the top with 16-18 coals.  Except for the half cup of cheese, if you use low-fat sour cream it's a relatively healthy way to start your day.

Baked Eggs with Creamy Spinach Hash Browns
2 cups frozen Southern-style hash brown potatoes (12 oz.)
1 cup sliced mushrooms (3 oz.)
1/4 cup water
2 cups baby spinach (2.5 oz.)
1/2 cup sour cream (regular or low-fat)
1/2 cup shredded Cheddar cheese (2 oz.), DIVIDED
1 tsp. dried dill weed
4 Eggs

     Oil or spray your dutch oven well.
     Heat potatoes, water and mushrooms over a full compliment of coals.  Cover with the lid and more coals to help them cook more quickly.  After five minutes give them a stir and continue cooking until mushrooms and potatoes have started to brown, about five more minutes.
     Move coals to a ring around the base of your dutch oven.
     Stir in dill weed, sour cream, spinach and 1/4 cup cheese.
     Make 4 indentations (about 2 inches in diameter) with back of spoon into potato mixture.
     Break and slip an egg into each indention.  Cover and cook at 350 degrees for 8 minutes or until whites are completely set and yolks begin to thicken but are not hard. 
     Sprinkle with remaining cheese and cover for one minute more or until cheese has melted.  Makes 4 servings.

Brown mushrooms and potatoes over high heat

Move coals around base of oven and stir in spinach, sour cream and cheese

Make indentations in potatoes and carefully add eggs

Cover and cook until eggs have set then sprinkle with cheese

Start your day with a one pot breakfast

1 comment:

  1. This is a really cool variation on the "Mountain Man Breakfast"! I like the idea of the eggs on top. It also reminds me of the skillets I get at restaurants.