makes two servings
butter for the ramekins
1-2 teaspoons olive oil
1/2 - 1 cup cooked hash browns, reheated
1 cup roughly chopped mushrooms
1/2 cup halved cherry tomatoes, seeds removed
1/4 cup (handful) fresh spinach
2 eggs
coarse sea salt
freshly ground black pepper
1/4 teaspoon fresh thyme, plus additional leaves for garnish
1. Preheat the oven to 425 degrees. Lightly butter the bottom and sides of two 3" ramekins and set aside.
2. Add the olive oil to a skillet and heat over medium-high heat. Add the mushrooms and cherry tomatoes and saute until softened, 3-5 minutes. Add in the spinach and saute until wilted, 45-60 seconds. Stir in the fresh thyme leaves and remove the skillet from the heat.
3. Add the reheated hash browns to the bottom of each ramekin, slightly pushing it up around the edges. Add in a layer of mushrooms, tomatoes, and spinach to each ramekin, making a small divot in the center.
4. Crack an egg into each ramekin.
5. Bake in the oven for 10-12 minutes, or until the whites have set. Season with salt and pepper and garnish each baked egg with a few fresh thyme leaves.