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Kale Eggs Florentine with Mornay Sauce over Muffin Tin Hash Browns
Kale eggs Florentine served over muffin tin hash browns with a nutty mornay sauce.
Recipe Type: Breakfast
Makes: 4 - 6 servings
Author: Brooklyn Supper
For the Muffin Tin Hash Browns
  • 2 pounds yukon gold potatoes scrubbed and grated
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil plus more for muffin tin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
For the Sautéed Kale
  • 2 tablespoons unsalted butter
  • 3 cloves garlic thinly sliced
  • 2 bunches chopped kale woody stems removed
  • sea salt to taste
For the Mornay Sauce
  • 2 tablespoons unsalted butter
  • 3 tablespoon all-purpose flour
  • 1 1/4 cup milk
  • 2 ounces Gruyere grated
  • fresh ground black pepper to taste
For the Poached Eggs
  • 4 - 8 large eggs or however many you'd like
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt
  1. Preheat oven to 400 degrees F. Oil a 12-cup muffin tin and set aside.
  2. Toss shredded potatoes with 1 teaspoon sea salt. Let sit 2 minutes. Then, working in batches, place potatoes in a flour cloth (or other lightweight cotton kitchen towel) and wring out the water. Wring out all the water you can.
  3. Toss wrung shredded potatoes with the olive oil and spices. Divide potato mixture between the 12 cups and press down firmly. Bake until tops are golden and crisp, 50 - 60 minutes.
  4. Make toppings 20 minutes before you're ready to serve the meal. First, set a skillet over medium/medium-low heat. Add 2 tablespoons olive oil. When oil's hot and shimmering, add garlic and sauté until quite fragrant, about 4 minutes (edge heat down so garlic doesn't brown). Add kale and a pinch sea salt, and continue cooking until kale's cooked down completely, 7 - 10 minutes. Taste, and add more sea salt as needed.
  5. To make mornay, melt butter in a large saucepan over medium heat. Whisk in flour and a pinch sea salt, and then gradually whisk in milk, allowing mixture to thicken up between additions. Once all the milk has been added, turn heat to medium-low and cook 10 minutes, stirring frequently. Remove from heat, add cheese, and stir until smooth. Add black pepper or sea salt to taste.
  6. To poach eggs, bring a wide, deep-sided pan filled with water to a gentle boil.
  7. When water boils, add sea salt and apple cider vinegar. Gently lower eggs (still in the shell) into the water, cook 10 seconds, and remove with a slotted spoon. Crack eggs one a time into a small, shallow bowl, tip each into gently boiling water and cook 4 minutes – this cook time will yield set egg whites and runny yolks.
  8. To plate, run a knife along the sides of the muffin tin and use a spoon to gently lift the hash browns out. Set 2 - 3 on each plate. Top with sautéed kale, 1 - 2 poached eggs, and mornay. Serve immediately.