Do any of you dear readers have children whose dietary preferences change from week to week? My youngest used to want eggs every day. Then he swore them off completely.
Now, he's eating them again.
To embrace the egg love while I can, I baked this hearty skillet. It combines many of the breakfast foods my youngest currently enjoys: hash browns, eggs, ham and cheese.
Plus, it's a one-pot meal, and I'm all over the easier clean up that follows that!
Eggs in a Nest
2 tablespoons olive oil
1/2 to 1/3 package shredded hash browns (I like Alexia hash browns with onion, garlic and white pepper)
1 heaping cup diced cooked ham (or use crumbled sausage)
1 cup shredded cheese (use your favorite, such as cheddar or pepper jack)
6 large eggs
Salt and pepper to taste
Diced green onions for garnish
Preheat oven to 400 degrees.
Heat a large (10-inch or 12-inch) oven-proof skillet over medium-high heat. Add oil and heat.
Pour in hash browns. Cook for 6 to 8 minutes or until hash browns start to brown. Flip over in sections and cook for another 2-3 minutes until desired crispiness.
Add ham to skillet, stirring gently. Cook another 5 minutes or until ham starts to brown lightly. Spread out ham and hash brown mixture evenly across entire pan.
Sprinkle with shredded cheese, let melt.
Remove pan from heat. Form six wells in the hash brown mixture. Crack an egg into each well.
Place skillet in oven and bake about 7 minutes or until egg whites are cooked and yolks are set. (Cook a little less time if you prefer your yolks more on the sunny side.)
Remove from oven.
Top with salt, pepper and green onions. Slice into wedges and serve with hot sauce on hand for those who like it.