Hash brown egg cups
For brunch with an inventive twist, try this dish. The combination of perfectly cooked eggs, crispy potato and bacon is a flavour sensation.
- 6 medium Red Royale potatoes, peeled, coarsely grated
- 1 brown onion, coarsely grated
- 40g butter, melted
- 2 bacon rashers, finely chopped
- 2 tbs finely chopped chives
- 6 eggs
- Coles Finest by Laurent Multigrain Sourdough Boule slices, toasted, to serve
- Baby rocket leaves, to serve
Preheat oven to 200°C. Grease 6 holes of a ⅔-cup (160ml) Texas muffin pan. Line each base with baking paper. Combine the potato and onion in a colander. Use your hands to squeeze out as much liquid as possible. Place in a bowl. Add the butter. Season well.
Divide the potato mixture evenly among prepared pans and press firmly against the side and base of the pans to create a 1cm-thick shell. Bake for 20-25 mins or until golden brown.
Meanwhile, cook the bacon in a small frying pan over medium heat for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Sprinkle the hash brown shells with half the bacon and half the chives. Carefully crack an egg into each hash brown shell. Sprinkle with the remaining bacon and season. Bake for 10-12 mins or until eggs are cooked to your liking.
Use a small knife to run around the side of each muffin pan hole to release the hash brown egg cups. Divide among serving plates. Sprinkle with remaining chives. Serve with toast and rocket.
With the nutty crunch of grains and seeds, Coles Finest by Laurent Multigrain Sourdough Boule* is great with the gooey egg cups.