YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Golden Hash Browns
Baked eggs whisked with creamy Greek yogurt and sharp cheddar, served over a bed of sizzling, golden-brown shredded potatoes.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
1 oz sharp cheddar cheese
1 cup shredded potato
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Preheat oven to 400°F and grease a small oven-safe skillet.
Squeeze all moisture from the shredded potatoes using a clean kitchen towel or cheesecloth.
Toss potatoes with olive oil, salt, and pepper, then press firmly into the bottom of the skillet.
Bake for 18 minutes until the edges are sizzling and golden-brown.
Whisk together eggs, egg whites, Greek yogurt, and half the cheddar until smooth.
Pour the egg mixture over the potato crust and sprinkle with the remaining cheese.
Return to the oven for 12 minutes until the center is just set.
Garnish with fresh chives and serve immediately.