Page 315 - Pie Squared

grated onions and potatoes, then add the egg and egg white, salt,
and pepper and stir with your hands. If bacon fat is not present on

the baking sheet, brush the neutral oil into the corners and across
the bottom of the pan. Firmly press the potato mixture into the pan
using the sides of your hand and your knuckles. Brush the surface of
the potatoes with bacon fat. Bake (on top of the steel, stone, or

baking sheet if using) until the potatoes have started to turn brown,
35 to 45 minutes.
For the filling: Use your hands (or a colander and a firm wooden
spoon) to squeeze the liquid out of the spinach. The drier the

spinach, the less time is required to cook it, which keeps the flavor
fresh and green and not metallic.
In a large, wide sauté pan, melt the butter over medium heat until
frothy. Add the diced onions and cook until translucent, about 7

minutes. Turn up the heat, add the spinach, and cook until the
mixture is nearly dry, another 5 to 7 minutes. Grate nutmeg over the
spinach and add the cream, salt, and pepper. Cook, stirring over
medium heat, until slightly thickened, 5 to 7 minutes more.

When the potato crust is baked and all crispy and browned,
spread the spinach filling thickly over the top. Use the bottom of a
ladle to form 8 wells in the spinach mixture and crack an egg into
each divot. Spoon a tablespoon of cream over each egg.

Scatter the crispy bacon bits all across the pie. Slip the pan back
in the oven and bake for 12 to 15 minutes, until the eggs’ whites are
cooked through. Remove the pan from the oven and sprinkle with
the Pecorino and chives. Serve right away.

Technique: Hash Brown Crust (here)

Swaps:

Eight large eggs fit easily. If you need to stretch to accommodate a
crowd, you can fit ten small eggs or 18 quail eggs.

Swap out half the russets for sweet potatoes. In a pinch, defrost
frozen shredded potatoes.