Former innkeeper and chef Patrice Martin of Hart House Bed and Breakfast in Hart learns guests’ preferences and plans sweet and savory entrees that guests choose from the day before. This savory entree is fun to make and a feast for the eyes and stomach.


Makes 10 to 12 nests

Make hash brown nests

15 oz. frozen shredded hash browns, thawed

1 cup cheddar cheese, shredded

1 Tbsp olive oil


Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl

Butter the wells of a jumbo muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests

Bake at 425 degrees F until the edges have browned and the cheese has melted, about 15 minutes.


Make the filling

3 oz baby arugula and baby spinach blend

2 Tbsp butter, softened, plus more for pan

8 large eggs

Coarse salt and ground pepper

½ cup plain, whole fat Greek yogurt

1 cup half and half

sea salt, freshly cracked pepper

6 oz grated Fontina cheese

5 oz goat cheese, crumbled (goat cheese crumbles easily if you freeze for about 30 minutes beforehand)

4 scallions, thinly sliced


Preheat oven to 375 degrees.

Wilt the baby greens in a sauté pan with a small amount of water. Remove from heat and allow to cool.

Drain the cooled greens well and roughly chop.

In a large bowl, whisk together eggs, Greek yogurt and half and half. Fold in grated Fontina cheese, greens, 1 teaspoon sea salt, and 1/4 teaspoon freshly cracked pepper until well combined. Divide mixture evenly into hash brown nests. (I use an ice cream scoop.) Sprinkle each with crumbled goat cheese. Bake until set, 25 to 30 minutes.

Let nests rest for five minutes before removing from pan. Sprinkle with chopped scallions to serve.