I love breakfast. I love everything to do with breakfast — except for the waking up early to eat it part, which is why brunch is really quite ideal for me. Plus at brunch it’s acceptable to drink, whereas at breakfast you might get a judgmental side-eye for your Kir Royale. But at brunch, it’s never the lunch part that I go for. I am never even swayed or tempted, it’s always breakfast that catches my attention. Give me a nice strata or just some soft-scrambled eggs. I love hollandaise, hash browns and sausage drizzled with maple syrup. I love pancakes, waffles and French toast. I even like oatmeal and cream of wheat. Heck, simple buttered toast with raspberry jam can thrill me.
So when I saw this recipe in Cooking Light for a rosti casserole with baked eggs, I knew I had to try it. Now right from the get-go, I was a little skeptical. To someone who doesn’t know better, a rosti may appear to just be baked hash browns. But I used to cook professionally at a high-end restaurant and during one menu cycle, I had to make rostis to go with the steak. For several months, I actually had rosti nightmares and for very good reason — they are a huge pain the ass, especially when making them in large quantities.