Page 99
This one got a do-over because I originally made it during the time I was setting up the blog and then forgot to post it. When going through the summary and tying back to all the recipes in the book I found I had missed posting this way back then. Which means I don’t remember the score now or what I did and didn’t like about it. So, to give it it’s due, I made it again and now clearly remember what I don’t like about it.
Kale.
Which I suspected all along was what I originally did not like about it because I am not a big fan of kale. To hedge my bets is time I split the recipe and made it half with kale and half without. The half with kale is true to the recipe so I am grading on it when I give it a solid 4 stars.
The Gruyere and bacon are what really make this noteworthy as a breakfast or brunch entree. The hash browns and eggs give it substance but the cheese and bacon give it flavor – flavor that is undermined by the kale. Without the kale this is a solid 4.5. The one thing that you cannot fix on this to it higher in my book is the frittata-like crust any egg dish gets when cooked this long. I just don’t like that texture and over-cooked-egg flavor.
For those that actually like kale and don’t have the texture thing I do, this may be a big hit. If you don’t like kale you can omit it and still have a really good addition to your holiday breakfast or brunch buffet.
