Moderately easy to make. Once done, you will be amazed you made it it will look way more impressive than it really was. You can even pull this one off after a few too many morning cocktails.
Prep Time: 7 minutes
Cooking Time: 30 35 minutes
Yield: Serves two
Ingredients:
- 2 ½ cups frozen, shredded hash browns
- 1 tablespoon butter
- About 1/3rd of a red bell pepper, cut into strips
- ½ cup shredded parmesan or cheddar cheese (whatever you like better)
- Chopped green onion
- 4 pieces of prosciutto
- 2 eggs
- Salt & pepper
1. Let the frozen hash browns thaw. Preheat the oven to 400Ë. Melt the 1 tbsp butter
2. Lightly grease/oil a 2 deep cake pan. Add the hash browns and melted butter, then stir until the hash browns are coated with the butter.
3. Top the hash browns with the bell pepper slices and cheese.
4. Put in the oven until the edges start to brown (should be about 20-25 minutes).
5. Remove the cake pan from the oven, but leave the oven on. Let cool for a minute, then using two pieces of the prosciutto make a divot or cup for your egg by laying the prosciutto onto the hash browns and pushing the center down with your fingers. Its like a cup or nest for the egg. Use the other two pieces for the second cup.
6. Crack one egg into each cup. Dont break the egg yolk, keep it intact. Do this twice. Put a little more cheese on top of each egg.
7. Put back into the oven and bake for another 10 minutes, until the egg whites have set (when they are opaque), but the yolks are still jiggly.
8. Top with the chopped green onion and salt & pepper to taste. Serves two.