baked eggs

3 cups hashbrowns
1 onion - diced
1 tbsp paprika


6 slices bacon
5 brown mushrooms - sliced
black pepper
1 large bunch swiss chard - chopped roughly

4 eggs
grated parmesan cheese
2 green onions - diced thin
avocado

crack the eggs into a small bowl and allow to come to room temperature.
preheat the oven to 375 degrees.

you'll need 2 frying pans to make this meal, and 1 should be over proof. alternatively, you can bake the eggs in a casserole dish.

use the oven proof pan to cook up the hashbrowns on medium heat, adding the onions about halfway through cooking. if you don't have an oven proof pan, transfer them to a casserole dish when they are done. add the paprika once the hashbrowns are done cooking, which usually takes about 20 minutes. keep in mind the hashbrowns will bake in the oven, so try not to let them get too dry/overcooked.

when you start the hashbrowns, get the bacon going in another pan. cook bacon to just less than you normally would like it, and set it aside. remove some of the bacon fat. heavily pepper the mushrooms and cook them in the remaining bacon fat. when they are almost done, add the chard and cover with a large lid. stir the chard a few times to ensure it's all nicely wilted. roughly chop the bacon and stir into the mushrooms and chard. the whole process of cooking the bacon then the mushrooms and chard should be about 20 minutes, try to time it so they are ready when the hashbrowns are ready. you want everything to be hot when you add the eggs.

now place the mushroom/chard mix on top of the hashbrowns and form 4 small wells for the eggs. pour the eggs into the wells. sprinkle with cheese and put the whole pan in the oven.

bake eggs for 10 minutes, checking periodically. my technique for checking is to look through the oven window and then wiggle the whole oven, you'll see the yolk wiggling around if it's not done yet. careful, the yolk will be not done, not done, not done - done!

serve with sliced avocado!