Recipe: Luscious Eggs in Hash Brown Baskets

Wave conditions, the tide, wind and water temperature are all constant companions to a surfer. Add in your favorite surf crew, along with a delicious brunch to talk story and bond over who caught the wave of the day, and you have the essential elements of a perfect afternoon! Hours of early morning surf can sometimes exhaust a girl, so making brunch life a little easier is key in my book. These simple, tender yet crispy potato hash browns with a creamy baked egg in the middle pack all of my favorite breakfast foods in an easy–peasy single serving–sized cup. For a heartier version, just add a little sausage or bacon!

I actually made these a few times before coming up with the perfect egg basket recipe. I prefer the flavor of real potatoes to frozen potatoes (which is what a lot of recipes call for) and instead of grating my potatoes, I nailed it with my spiffy Spiralizer. I found the Spiralizer to be quick and easy, leaving me with the perfect sized pieces to bake up crunchy crispy potato goodness. In pursuit of keeping all of my guests happy, I also bake up a batch of savory sweet potato baskets for my gluten free and paleo friends.

Keep in mind that the cook time varies depending on the size of the muffin tins, 20 to 25 minutes for the potatoes and 12 to 15 minutes depending on how you like your eggs. Impress your guests with these tasty scene–stealing egg and potato baskets and don’t’ forget your sweet and bubbly tangerine mimosas–it is, after all, brunch.