This recipe is from friend and blogger Matt Robinson, the other half to food blogger, Naomi Robinson. Together they make beautiful food (and babies, I might add), in Orange County, California. Naomi has the beautiful blog Bakers Royale, specializing in desserts, while Matt holds down the wildly popular blog, Real Food by Dad. This egg skillet dish is a perfect example of Matt’s food– doable, accessible and fresh. It’s also according to him, super versatile. He makes it with spinach, as shown here, for his son Cole, with a base of butternut squash and carrot hash for himself, and for wife Naomi, he “throws in a mish-mash of all her favorite stuff like quinoa, seeds, arugula and beets.” We think it’s a perfect use for local farm fresh eggs with thick rich yolks to accompany the spinach and hash browns. We might even add a sprinkling of Kenny’s Farmhouse “Kentucky Rose” Cheese.
Ingredients
- 2 English muffins, split in half and toasted
- 2 cups hash browns (frozen work fine)
- 3 ounces (2 cups) fresh spinach
- 4 slices cooked bacon
- 4 eggs
- salt and pepper to taste
Preparation
1/ Heat oven to 400 degrees F.
2/ Place two tablespoons oil in a 10 inch skillet over medium high heat. Add in the hash browns and cook until golden brown, about 5-7 minutes. Add in the spinach, stir and cook until wilted. Transfer hash brown-spinach mixture to a large bowl.
3/ Line bottom of skillet with English muffins. Place hash brown- spinach mixture into the pan around the English muffins. Tuck bacon around muffins. Gently crack an egg on top of the English muffins.
4/ Transfer pan to oven and bake until egg whites are opaque and solid and yolk is cooked, but still jiggly when pan is tapped, about 8-10 minutes. Serve immediately.
About this recipe
You can find Matt at realfoodbydad.com and Naomi at bakersroyale.com
