This is a potato, carrot and zucchini pancake “nest” recipe from the April 2009 issue of Better Homes and Gardens. I added bacon (of course) and used the beautiful red lettuce from this week’s garden harvest, as well as the mustard flowers that are in bloom.
Have you had a mustard flower? They are absolutely wonderful in that spicy, horseradishy, mustard…way. I am totally going to grow mustard next year. I like the greens, but I LOVE the flowers!
Oh…p.s. The recipe says to cook for 10-12 minutes, or until eggs are set. In my oven, 10 minutes was waaaaaay too long. The eggs were indeed set. I like a runny, gooey egg so I am thinking perhaps only 5 minutes for next time, so keep an eye on the time depending on how you like your egg.
I’m so lame, we have mustard growing everywhere in our weed-filled yard, and just had everything whacked this weekend. There may be a few stray plants, I am going to have to try them. Do you cook the leaves and the blossoms?I forwent my usual hash this weekend and had my second favorite breakfast of huevos rancheros. I like the idea of shredded nests. And I agree, eggs (especially for hash) should be runny and gooey.
Use the greens like you would kale or chard and eat the flowers raw. Spicy! I need to make huevos rancheros…it’s one of my dad’s favorites and I haven’t had it in ages.