This casserole is like an all-in-one brunch: a combo of potatoes, eggs, spinach, and salami. The recipe below is easy to at least partially prepare in advance so that you can pop it in the oven just before you decide it's time to eat.
If you're not a fan of fried eggs, you can also whisk the eggs together before pouring them over the casserole. You'll end up with something closer to a frittata, but it'll be just as delicious.
Potato, Spinach, and Egg Casserole
6
10 minutes
20 minutes
30 minutes
1 tablespoon butter
1 clove garlic, minced
5 ounces baby spinach
1 cup sour cream
4 large potatoes
10 slices salami
1/2 cup Parmesan, grated
6 eggs
salt and pepper
Cook the potatoes, skin on, in salted water, for 20 minutes. Drain, allow to cool, and peel. Set aside.
Preheat the oven to 350 degrees.
Melt the butter in a skillet, and add the garlic. Cook 1 minute, until fragrant, then add the spinach. Stir 1 minute, until slightly wilted, then add the sour cream. Season with salt and pepper.
Slice the potatoes into 1/2-inch thick slices.
Layer the potatoes and the salami in a greased casserole. Top with the spinach mixture. Sprinkle with the Parmesan. Make six divots in it with a spoon, and crack an egg into each of the divots. Season with salt and pepper.
Bake for 20 minutes, or until the eggs are set.
