Gluten free Fancy Baked Eggs & Hash Browns elevate your regular scrambled eggs to something richer in flavor and lighter, almost fluffy in consistency. These slowly baked eggs then top crispy hash browns that are mixed with creamy Boursin cheese and studded with smoky pancetta. There is so much flavor going on in this dish and it is easy to make when you are serving a group.
Lots of Eggs
This recipe plans to serve eight people the equivalent of two eggs each. So you guessed it! Sixteen eggs are required, but not very many other ingredients. All of the ingredients are blended together at once which makes this a very easy recipe to follow. Blending the eggs adds air to the mixture resulting in the lighter, almost fluffy consistency. The mixture is strained to ensure that there aren’t any pieces of shell and it is perfectly smooth.
Water Bath Bake
Baking the eggs at a low temperature in a water bath for a longer period of time results in softer eggs. They hold together beautifully when cut into any shape but aren’t thick or chewy. As long as you heavily butter the baking dish, the eggs will also slide right out after they are baked, making for a beautiful presentation for your Fancy Baked Eggs & Hash Browns.
Hash Browns
There isn’t any need to shred potatoes by hand unless you really feel the need to. Simply Potatoes makes bags of refrigerated shredded potatoes that are perfect for this recipe. The drippings from frying the pancetta provides extra flavor while preventing the potatoes from sticking. Once they are seasoned and browned on one side, split into four sections and drizzle with olive oil before flipping each one to brown the other side.
Stir the Boursin cheese into the crispy fried hash browns to add lots of flavor and creaminess. Boursin comes in several flavors and all will work well for this recipe. This cheese is a wonderful compliment to eggs and in this recipe acts as the glue that brings the whole dish together. Sprinkle the pancetta and chopped chives on top for the finishing touch.
Fancy Baked Eggs & Hash Browns
The eggs and hash browns can be served separately if you’d like or you can layer them as you see here. Then sprinkle the top of the eggs with a shredded blend of Italian cheeses (pre-packaged) and chopped chives. Slice into wedges and serve while warm.
More Gluten Free Breakfast & Brunch Recipes
- Truffled Spinach Quiche
- Overnight Stuffed French Toast
- Bourbon Street Pancakes
- Panzanella & Proscuitto Salad
- Travel Oatmeal
- Southwest Shakshuka
Fancy Baked Eggs & Hash Browns
Ingredients
For the Fancy Baked Eggs:
- 2 tablespoon butter
- 16 large eggs
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
For the Hash Browns:
- 4 ounces diced pancetta
- 20 ounces Simply Potatoes Shredded Hash Browns - 2 (10-ounce) bags
- ½ teaspoon garlic powder
- salt and pepper - to taste
- 2 tablespoon olive oil
- 5 ounce Boursin cheese - any flavor
- ¼ cup fresh chives - finely chopped
- 4 ounces finely shredded Italian cheese blend - pre-packaged fontina, romano, asiago, mozzarella etc.
Instructions
For the Fancy Baked Eggs:
- Preheat the oven to 300 degrees. Generously butter the bottom and sides of a deep dish pie plate or 8 x 8 baking dish.
- In a blender or large bowl (if using an immersion blender) combine the eggs, heavy cream, garlic powder, onion powder, salt and pepper.
- Blend until uniform in color and airy. Pour the mixture through a fine mesh strainer into the greased baking dish.
- Cover the baking dish tightly with aluminum foil and place in a larger and deeper empty dish in the oven. Pour enough tap water into the larger dish to create a water bath that is more than half way up the egg dish.
- Allow the eggs to bake for one hour. Carefully remove the baking dish from the water bath and let cool for a few minutes before running a knife around the edge.
For the Hash Browns:
- Heat a frying pan or cast iron pan to medium high, add pancetta and cook until browned. Remove the pancetta from the pan and set aside in a dish, leaving the drippings in the frying pan.
- Transfer the shredded potatoes to the pan and press the potatoes down with a spatula, sprinkle with salt, pepper and garlic powder. Cook over medium high heat for about 7 minutes or until the bottom is golden brown.
- Divide the potatoes into four sections and drizzle with olive oil. Flip the sections over and allow the potatoes to brown on the other side.
- Turn the heat off and stir in the Boursin cheese until combined well. Sprinkle the cooked pancetta and chives on top.
- To serve, invert the Fancy Baked Eggs on top of the Hash Browns while in their pan. Top the egg with shredded Italian cheese blend and more chives. Cut into wedges and serve.
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