Baked Egg Florentine Breakfast Birdnests

So I’ve been wanting something different for breakfast on the weekends.  Now I’ve had other variations of these but typically as a casserole.  Well I wanted my own and I didn’t want to share *wink*

These are super simple and simply scrumptious!  You can pretty much add whatever you want to it – go American, Southwest, Italian, French.. sky’s the limit.

This time I went with a Florentine flair.. okay truth be told I bought another 5 pounds of spinach (seriously I LOVE this stuff) and wanted to incorporate it into our breakfast.  The Fantabulous in-laws were coming up so I thought this would make a great brunch treat.

You can make these in a regular sized muffin tin however I prefer the jumbo-sized ones.  They just have a prettier, less “squished” presentation.  Plus it’s more for me!

Seriously.. look at that!  I mean as soon as you cut into it, the egg was just runny enough that golden yolk just flowed out onto the crispy hash browns.  Mmmmm!  No worries though.. if you like your eggs completely firm, just bake a tad longer.  Either way, make these!

So I make these and I was given rave reviews by Mr. Fantabulous and the Fantabulous in-laws. In fact, they were here yesterday and I had made these again. What was so touching was when Papa Fantabulous saw that I was making these again he said “Oh honey I was hoping you’d make these again!  I wanted these really bad.  They are incredible and so are you!”

That my dear friends is priceless…

Baked Egg Florentine Breakfast Birdnests

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• Author: The Kitchen Whisperer

Ingredients

• 4 cups Hash Browns (defrosted or fresh potatoes that have been pressed to remove all liquid)
• 1 tablespoon Butter, melted
• 1/2 cup Egg Whites (~2 eggs)
• To taste Salt and pepper
• 1–1 1/2 cups baby spinach leaves (can leave whole or rough chop)
• 6 large eggs
• 6 thin slices of baked ham
• 6 tablespoon of shredded cheddar

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Instructions

1. In a bowl, mix hash browns, melted butter and egg whites together.
2. Season with salt and pepper.
3. Generously grease 6 large muffin cups.
4. Press 1/2 cup of mixture into bottom and up sides of muffin cup.
5. Bake at 425˚F for 15 minutes.
6. Remove from oven.
7. Line the hash brown cup with a slice of ham.
8. Evenly divide the spinach on top of the hash browns.
9. Add 1 tablespoon of cheese to each cup.
10. Crack one egg into each cup.
11. Season with salt and pepper.
12. Place back into oven for 8 minutes or until the white is just set and the yolk is still runny. Cook for 10-11 minutes to have a completely cooked egg.
13. Remove from oven.
14. Use an offset knife and run around the outside of the hash brown cup.
15. Gently using a fork or a rubber spatula remove from the muffin tin.

Notes

For a southwestern flair use chorizo, black beans, salsa and top with sour cream and chopped cilantro.
For bacon lovers (and who doesn’t love bacon) add cooked bacon strips in lieu of the ham and top with crumbled bacon.
For a veggie delight saute up some peppers, onions, mushrooms and spinach.
Make this an egg-white only dish and omit the yolk.

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