Remember this post? Where I had a few friends from college over for the weekend? Well guess what college friends like to do? Needless to say, Sunday morning I woke up feeling like a fresh piece of microwaved ass. Luckily I live in the Midwest now where there are a plethora of hangover cures: biscuits and gravy or eggs Benedict from the iconic Machine Shed as we chose. The fattier and carbier the better when you’re hungover, right?
Since Mike is intolerant and has to order gluten-free, that special morning as we sat in a booth with our sunglasses on he ordered a “Machine Shed breakfast skillet.” No bread, just potatoes, veggies, eggs and cheese. And though I had my Hollandaise and poached eggs in front of me, I kept opening my yaw like a baby bird for another bite of Mike’s eggs/cheese/bacon/potato mish-mosh. It was like my body knew what it needed because I felt the restaurant feeling like a new woman.
So today when I was thinking of what to make for breakfast, realizing that this weekend will bring a whole slew of you hungover to the breakfast table, I came up with this. And HOO BOY will it work. Let’s just say that this is a “Special Occasion” breakfast pie. There’s probably enough calories and fat in 1/6th of the pie to meet 1/2 your dietary needs for the day. But here’s the thing: I had a generous piece for a late lunch around 2 and skipped dinner I was still full. So, take it as you will.
That all being said, this “pie” has FOUR cheeses (sorry, not going dairy-free til 1/15 suckas!): Parmesan, Romano, mozzarella, and provolone, though you could sub out any or all for the cheese of your choice: this is simply what I had on hand. I think it would be just as great, if not better, with cheddar or Swiss. I use pastured eggs and all organic dairy and of course I recommend you do the same but I know that’s not always possible.
The “crust” is made with shredded potatoes, onion, and egg and has to be baked prior to adding the “filling.” It’s not difficult but does require some time. I used asparagus on the top because I thought it was pretty and I love asparagus. If you don’t like it, sub it out with something else or remove completely, it’s that easy.
Hangover Breakfast Pie
What you need:
For the crust:
- 3 potatoes, peeled and shredded
- 1/4 onion, grated
- 1/4 c. shredded cheese (I used Organic Valley Cheese, Italian Blend)
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- 1 egg
For the filling:
- 12 eggs
- 1/4 c. heavy cream
- 1/4 tsp. salt
- pinch black pepper
- 5 slices cheese (I used provolone)
- 3 slices bacon
- 15-20 asparagus spears
- 1/4 c. shredded cheese (I used the Italian Blend here again)
What you do:
- For the crust, simply mix all ingredients and press down in a lightly greased 9-in pie plate.
- Bake at 375 for 30-45 minutes until brown on the edges and top. Every oven is different, so check often if you can.
- While the crust is cooking, dice three pieces of bacon and cook in a saucepan.
- When the bacon is crispy, remove with a slotted spoon and transfer to a plate with a paper towel.
- Add the diced onions to the bacon fat and cook until translucent, about five minutes. Turn off.
- Beat the eggs and cream together. Stir in salt and pepper.
- When the crust is out of the oven, start layering.
- First add the onions and bacon.
- Then cover with the slices of cheese.
- Pour 3/4 of the egg mixture on top.
- Arrange the asparagus if you’re using it.
- Pour the remaining 1/4 egg mixture.
- Sprinkle with 1/4-1/2 c. shredded cheese of your choice.
- Bake at 350 for 45 minutes, until browned and no longer “jiggly” in the middle. (Yes, “jiggly” is a recognized culinary term.)