July 6, 2015

Well, we’ve certainly made up for any missing rain from June! It’s been wet and some days have even been cool. The good news is that we’re still getting lovely greens and other great vegetables.

This recipe will utilize both spinach and scallions, and you can throw any of the other vegetables in if you so desire. The more the merrier!

Scallions are also known as green onions, and many parts of the US have never heard of “scallions”.  I was the Corporate Manager of Food Service for Allied Stores in the eighties. I wrote a menu for a chain of stores in Minnesota. On the menu was a hero sandwich with layered meats, cheeses, and scallions. I called it The Italian Scallion. It caused an uproar in Minnesota! One store manager called me and asked, “What the heck is that ingredient and where am I supposed to get it?” These are the same people who thought that French fries with an omelet are a hilarious concept. Those crazy jokers in the Midwest!


So, back to the recipe, which is a great one to make ahead, freeze and bake whenever you’re ready to serve. You don’t even have to defrost it!


3 scallions, trimmed, sliced
1 (16-ounce) package frozen shredded hash brown potatoes, defrosted (entirely optional)
12 ounces cooked breakfast sausages (about 16 sausage links), cut into 3/4″ pieces (any kind of sausages will do, as will no sausages at all. Tofu is great, too)
1/4 cup olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
3 (packed) cups spinach
6 large eggs
1/2 cup shredded cheddar (optional)

1. Cut 12 (12×16″) pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.

2. Preheat the oven to 450 degrees.

3. Toss scallions, potatoes, sausage, oil, salt, and pepper in a large bowl. Divide the mixture among the prepared packages, arranging it in the center of each piece of parchment. Bring the edges of the foil together to enclose each package, then crimp to seal them closed.

4. Place packages side by side on baking sheets and cook about 15 minutes. Carefully remove 1 package from the oven and check if ingredients are steaming hot. If necessary, return the package to the oven.

5. Transfer the packages with tongs to a flat surface and carefully open them (they will be full of hot steam). Top each package with spinach, then crack 1 egg into the center of each and season with salt and pepper. Reseal, return to the oven, and cook until the egg whites are opaque but the yolks are still runny, about 4 to 5 minutes.

6. Carefully remove the packages from the oven, open, and sprinkle with cheddar, if using. Serve immediately.

HELPFUL HINT: Packages can be assembled and chilled for up to 2 days or frozen for up to 1 month. For refrigerated packages, bake for 15 minutes. For frozen packages packages, no need to defrost. Just bake them for 30 minutes.

Cooks’ Note: These can also be made on a grill, a grill pan or a skillet.

Enjoy, and have a delicious week!



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