Flavor is as important as the texture and when using the freshest of ingredients this is easy to achieve. Serving as a perfect brunch item, a breakfast nest is in perfect balance. Hiding under the runny egg is a crispy hash-brown topped with a warmed honey flavor goat cheese. The saltiness of the pancetta helps highlight the sweetness of the apple peppered by fresh arugula. The last piece to tip the scale into balance is a runny egg to give all the ingredients the sauce they were missing.
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Breakfast Nest
- Total Time: 15 minutes
- Yield: 1 serving 1x
Description
This California-style brunch dish features a crispy hash brown topped with honey-flavored goat cheese, crispy pancetta, and a sunny-side-up egg, all balanced with fresh arugula and sweet Fuji apple slices.
Ingredients
- 1/2 cup (50 grams) baby arugula
- 1/2 a Fuji apple, sliced
- 1 egg
- 1 Trader Joe's hash brown (or make your own like: http://simplyrecipes.com/recipes/crispy_hash_browns/ )
- 3 Tbls. (1.5oz) (45 ml) vegetable oil
- 1 Tbls. (.5oz) (15 ml) honey flavor goat cheese
- 3 Tbls. (19 grams) pancetta, diced
- salt & pepper egg and hash-brown to taste
Instructions
- Rinse the baby arugula and Fuji apple. Dry the arugula and make a bed of it on the plate.
- Slice half the Fuji apple into 1/4-inch slices and fan them on top of the arugula.
- Heat a small frying pan over medium heat and add the pancetta. Cook for 3-4 minutes until crispy. Remove and set aside.
- In the same pan, add the vegetable oil and heat over medium heat. Add the hash brown and cook for 5-7 minutes on each side until golden brown and crispy.
- While the hash brown is cooking, warm the honey-flavored goat cheese slightly in the microwave or on the stovetop until just soft.
- Once the hash brown is done, place it on top of the apple slices and spread the warmed goat cheese over it.
- In the same pan, fry the egg to your liking, preferably sunny-side up for a runny yolk.
- Place the crispy pancetta over the goat cheese and top with the fried egg.
- Serve immediately, allowing the runny yolk to act as a sauce for the dish.
Notes
- For a homemade hash brown, grate a potato, squeeze out excess moisture, and fry until crispy.
- Use a non-stick pan to prevent sticking.
- Substitute pancetta with bacon if preferred.
- Serve immediately for the best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10 grams
- Sodium: 750 mg
- Fat: 28 grams
- Carbohydrates: 32 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 210 mg
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Frequently Asked Questions
Why does the recipe call for a runny (sunny-side up) egg rather than a fully cooked one?
The article explains that the runny yolk acts as the sauce for the entire dish — it ties together the crispy hash brown, the goat cheese, the pancetta, and the arugula into a cohesive bite. A fully set yolk would leave all the other components without that unifying creamy element.
Can I substitute the pancetta with something else?
Yes — the notes say bacon works as a direct substitute for pancetta. Cook it the same way, about 3-4 minutes in the pan until crispy, before setting it aside to top the nest. 
Why does the recipe emphasize serving immediately?
The notes flag this specifically because the dish relies on contrasting textures — the crispy hash brown will soften and the runny yolk will firm up as they cool. Serving straight from the pan preserves the textural balance the recipe is built around.
What a delightful breakfast this would be…love the varied textures and flavors!