Eggs Florentine in Hash Brown Nests
- 2 cups thawed hash browns
- 1/2 cup grated Parmesan cheese
- 1 1/4 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 2 eggs (optional)
- 1 tablespoon unsalted butter
- 1 (6 ounce) bag spinach
- 8 very thin slices of pancetta
- 8 eggs
- 2 organic or free-range egg yolks
- 1 stick (4 ounces) unsalted butter, melted and still warm
- Juice of half a lemon
- Kosher salt and cayenne pepper, to taste
- Paprika, for garnish
- This recipe is gluten-free
- Produce
- Lemon, Juice of (1/2)
- Spinach (1 (6 ounce) bag)
- Meat
- Pancetta (8 very thin slices)
- Canned Goods
- Hash, browns (2 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1 1/4 teaspoons)
- Kosher salt and cayenne pepper (1)
- Paprika (1)
- Dairy
- Butter, unsalted (1 tablespoon)
- Butter, unsalted (1 stick)
- Parmesan cheese, grated (1/2 cup)
- Refrigerated
- Egg (10)
- Egg yolks, organic or free-range (2)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published February 16, 2012 (1 year ago).
141 people saved this recipe.
