Sunday Baked Eggs, Greens, Veggies & Hash Browns {RECIPE}


This sleepy Sunday what-do-I-make-for-everyone brunch recipe came to me after the second cup of tea. I wanted to make something easy and wasn't into flipping stacks of pancakes. I've been more focused on writing these days, so being in the kitchen, as much as I love it, has not happened as often. Sunday is here. I'm dreaming of going to the farmers' market, though the heat of summer is upon us. Too hot.

It was Henry James that said “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” I feel the same about Sunday brunch. 

This came straight from what I had in my kitchen without a run to the farmers' market--- Sundays are a good day to clean out the fridge and find fresh fruits and veggies for the following week. We had frozen hash browns, half a head of red cabbage, a bunch of dark leafy kale, half a carton of eggs (though they were freshly bought, nothing like those blue tinted eggs from the farmers' market), and what else? Oh, feta marinated in herbs and olive oil, and crispy curry chickpeas from a dinner I went to the other night. To my pleasure, all of my avocados went ripe all at once!  This is the kind of joyful discovery I am quite rapturous over.


  • 5-6 eggs

  • 2 handfuls of dark leafy kale, chopped

  • 1/2 wedge of red cabbage, finely shredded

  • 6 hash brown patties, toasted

  • 1/2 cup feta cheese crumbles

  • 1/2 cup crispy curry chickpeas

  • 2-3 ripe avocados

  • 1 tbl cumin

  • 1 tbl smoked paprika

  • 1/2 tbl turmeric

  • 3 tbl olive oil

  • 2 tbl butter (or vegan butter)

  • sea salt and pepper, to taste


My grandmother's orange casserole dish from the 50's get a lot of use these days, from baking cherry pies in it to this baked egg recipe. I found it to be the perfect size for all of the ingredients I was putting together. I chopped up the dark kale into fine shreds, put it all into a pan on the stove, drizzled in olive oil, lightly sautéed with a little bit of cumin, turmeric and smoked paprika while the hash brown patties were toasting into golden rectangles, sizzling and gloriously crispy.

Once the hash browns were done, I put them into the pan of kale and chopped them into bite sized pieces, like a real hash rather than their patty shapes. My youngest daughter loves those hash brown patties, and it's hard to say no to her when she stacks the frozen boxes into the shopping cart. If you buy them, make sure they are organic, unseasoned and as purely potato as possible. 

Season the casserole dish with a mixture of olive oil and butter (I used vegan butter but that's no excuse for my naughty egg loving ways) and spoon in the kale and hash browns into the casserole dish from the pan. Spread out the kale and hash brown mixture. Make a few little holes with the stir of a spoon to place the egg into. Break each egg into each hole made in the hash browns and kale. Season lightly with cumin and a pinch of sea salt, but not too much--- salt to taste is best just before serving. Grind a little black pepper on the eggs and put the dish into the oven at 375F for about 12-15 minutes. Place a heavy top (I used a sheetpan) on your baked egg casserole dish or the eggs will toughen and won't steam nicely. Cover and bake. 

Chop the red cabbage into lacy purple shreds. Gather the remaining ingredients such as your feta, olive oil, crispy chickpeas (can be fresh as well though toasted with curry spice is even better), and generously green and creamy slices of avocado.

Once the eggs look set to your liking--- egg whites are firm and yolks look bright orange-- take the casserole dish out of the oven and place it on top of the stove. Sprinkle handfuls of red cabbage around the edges, dapple the kale and hash brown spots with crispy curry chickpeas, crumble some feta on top, and spoon the slices of avocado around in between each egg, et voilà! Brunch. Serve with your favorite hot sauce and any extra side ingredients left over, such as more avocado, chopped red cabbage, feta, crispy curry chickpeas. Enjoy!