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Whether you called it a one-eyed Egyptian, birds in a nest or hobo eggs, the thrifty dish that weds a soft-yolk egg with a piece of toast had a place on most of our childhood breakfast tables. At Santa Monica’s Milo and Olive, the dish is making a comeback care of chef Jason Mattick’s brunch-time spin. Mattick brings the kiddie favorite up to date with a pairing of warm bacon-studded spinach. Use the best bacon and freshest spinach and eggs to re-create this dish at home and we promise your brunch guests will be eager to revisit an old favorite from their youth.
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