Valentine's Day Breakfast - His and Hers Eggs Wrapped in Potatoes and Spinach
Scrambled eggs wrapped by slices of crispy potato.
Servings: 2
Ingredients
- 1 medium sized baking potato peeled
- 6 large eggs with 1/4 cup water to make fluffier
- Good Handful of fresh spinach leaves no stems
- 2 thin slices baby swiss cheese or more if you prefer
- 2 slices bacon fried crisp drained, crumbled (vegetarian option: sauteed mushrooms)
- 1 teaspoon olive oil for scrambling eggs and brushing on potatoes prior to roasting
- salt pepper
Instructions
- Preheat oven to 450
- Using a mandolin, thinly slice baking potato, very thin.
- Place parchment paper on heavy duty cooking sheet.
- Overlap potato slices. Dry potatoes with paper towel to lessen moisture. Salt. Spray or brush lightly (very lightly) with olive oil.
- Place in oven. Bake or roast 5-10 minutes. Use timer and start with five minutes. You don’t want edges to get too crispy, but potatoes should be lightly golden browned.
- While potatoes are in the oven...
- Beat eggs. Add salt and pepper.
- While potatoes are baking, scramble eggs in pan spayed with oil to soft as they will be placed in blanket of potatoes and cooked again.
- Take potatoes out, layer, eggs, spinach and cheese. Sprinkle with bacon bits (or mushrooms).
- Pull parchment paper off and turn potatoes over, to stuff the crispy side.
- Place back into oven to brown and melt cheese. You will have to continue to use parchment paper, which will be used to turn the blanket over.
- Bake a minute or two each side to melt the cheese inside.