Baked Eggs and Hash Brown Bowls
These tasty little breakfast pots bring something a little different, yet completely delicious, to the brunch table. We love the combo of bacon, egg, cheese and potato – all of our breakfast faves in one dish!
Recipe Tester Feedback: “A great brunch dish for someone special!" - Lauren
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 15-20 minutes
Cooking Time 50-55 minutes
Cannot be frozen
You will need:
muslin cloth or tea towel
2 ramekins with lids
aluminium foil, optional
- potato - 300g, russet, cubed
- onion - 1/2, peeled
- garlic cloves - 2, peeled
- bacon - 60g, roughly chopped
- cheese - 60g, cubed
- fresh parsley - 1 Tbsp, chopped, plus extra to garnish
- olive oil - for frying
- eggs - 2
- Preheat the oven to 180C.
- Place the cubed potatoes (300g) into the bowl. Chop Speed 7 / 3 seconds.
- Remove the potatoes from the bowl and add to a muslin cloth or clean tea towel. Squeeze out excess liquid. Set aside in the cloth to drain further until needed.
- Add the peeled onion (1/2), peeled garlic cloves (2), chopped bacon (60g), cubed cheese (60g) and chopped parsley (1 Tbsp) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the drained and chopped potatoes back to the bowl. Mix Reverse+Speed 3 / 5 seconds.
- Add a thin layer of olive oil to the frying pan and heat over low heat.
- Divide the potato mixture into four portions. Use your hands to fashion them into four thin hash browns, roughly the diameter of your ramekins.
- Fry each hash brown in the pan. Allow them to brown before turning and cooking the other side, ensuring it is cooked through.
- Add one hash brown to the bottom of each ramekin, leaving two aside. Keep them in a warm place.
- Make a well in the hash browns at the bottom of each ramekin with the back of a spoon and crack an egg (2 total) into each well. Season with salt and pepper to taste and put the lid on the ramekin or cover with aluminium foil.
- Bake for 10-15 minutes, or until the egg is cooked to your liking.
- Top with extra chopped parsley and serve with a halved hash brown to the side of each ramekin.