We eat a lot of eggs in this household, and it’s one of those things Jonathan and I take the exact same way, every time. For a quick breakfast, we’ll plop six eggs into a saucepan and eat them hard-boiled. I get 2, Jonathan eats 4, and we rarely ever eat the egg yolks. If we have a handful of leftover spinach or mushrooms, we make omelettes (two whites + one yolk for me, and three whites + one yolk for Jonathan). If I can find a bit of cream cheese in the fridge, it’s cream cheese omelette for me (2 eggs, a spoonful of cream cheese in the middle, and a generous shake of salt and pepper on top). And when we have leftover bread from the night before, we make french toast with 3 eggs, a dash of milk, a generous drop of vanilla and a sprinkle of cinnamon.
Even for dinner, if we make a ramen, we will always crack in an egg to the broth. And fried rice is very often finished with a fried egg served on top. I guess when we have so many ways that we like eating eggs already, it’s sometimes hard for me to find reasons to try ways to cook eggs.
But British Lion Eggs asked me to write a post using eggs, and sent me to their page on egg nutrition facts. I poked through it, and thought that since I’m always trying to eat healthier myself, I could do with a few more egg recipes. It’s just an easy way to start the day, or to add a bit of protein to any meal.
Lately, Jonathan and I have been talking about how since we’ve both been in London, we miss good ol’ IHOP. It’s a guilty pleasure, or maybe we just miss the late nights that would bring us to IHOPs. Either way, I found myself having a craving for some diner style hashbrowns. This recipe came about because once I had hashbrowns cooking on the skillet, I didn’t want to dirty up another pan to fry up an egg. So, I cracked them over the hashbrowns. For health’s sake, I threw on a handful of kale, which ended up baking itself into kale chips, and adding a layer of crunch on it all.
Method: Pre-heat oven to 175C. Grate enough new potatoes to cover your skillet (about 7 small new potatoes per 10-inch skillet). Dry potatoes (I used a salad spinner first, then finished drying by pressing paper towels on them). Heat a generous about of oil in a skillet on medium-high heat. Add in grated potatoes, and press the potatoes against the pan. Fry for about 5-7 minutes, then remove the pan from heat. Crack eggs on top of the hashbrowns, and sprinkle a handful of chopped kale on top. Bake in oven for about 20 minutes, until the hashbrown and kale are brown on the edges. Sprinkle on salt and pepper, as desired.
Disclosure: As an incentive to write a post using eggs, I received an electric egg cooker thanks to British Lion Eggs.