Cheesy baked eggs nestle in crispy hashbrown nests for an impressive twist on a breakfast classic. This recipe is easily scaled--plan on getting 5-6 nests per potato. For a quicker breakfast, bake the potatoes the night before OR use 3 cups thawed hashbrowns in place of the grated potatoes and bake them for 35 minutes before adding the eggs.
Ingredients
2 potatoes
¼ c. + 2 T. grated Parmesan cheese
2 T. butter, melted
¼ t. salt
¼ t. pepper
10-12 eggs
¼ c. 2% or whole milk, or half-and-half
Instructions
Preheat the oven to 425 degrees F. Grease a muffin tin.
Scrub the potatoes and poke them all over with a fork. Bake the potatoes for 40 minutes, until they yield but do not feel fully cooked. Let cool completely. Peel and grate the potatoes.
Gently toss the grated potatoes with ¼ cup Parmesan cheese, butter, salt, and pepper. Fill each well with loosely packed potato mixture, about ⅓ cup per well, then press it into the bottom and sides to leave a hollow in the middle. Bake for 25 minutes (35 if using packaged hashbrowns), until the edges are crispy brown.
Crack an egg into each potato nest, and cover each with 1 teaspoon milk or half-and-half, a pinch of Parmesan cheese, and freshly ground pepper. Bake for 10-12 minutes, until the egg white doesn't jiggle when you shake the pan.
Let cool 5 minutes in the pan, then run a knife around the outside and use a spoon to pop out each nest.
Recipe by f-chem 101 at http://www.fchem101.myerspdx.net/2014/12/egg-and-hashbrown-nests/