Smoothies or yogurt are about all I have time to grab for breakfast during the week.
But with an abundance of time on Sunday, breakfast can be something a little more complicated.
And have I mentioned that I am not a morning person?
So breakfast turns into brunch. And this last Sunday it was way too cold to go outside for brunch, even though many local restaurants have menus that make it awful tempting.
I saw a recipe for eggs cooked in baskets of shredded potatoes last week and we decided to give them a try.
The shredded potatoes were seasoned with green onion and cheese, but I felt those ingredients could be left out.
This recipe suggests making the little nests of potatoes in muffin pans, but since we had large eggs we made them in ramekins to make sure they did not spill out.
With bacon, sliced grape tomatoes and wheat bread on the side, I was full until dinner.
Here’s the recipe.
Egg Nests (makes 6)Ingredients:
1 1/2 large russet potatoes, peeled and shredded
1/4 cup of shredded cheese of your choice, separated
1 tbsp olive oil
1/2 tsp garlic powder
1 teaspoon minced green onion
Salt & pepper to taste
6 eggs
Cooking spray
Method:
1. Preheat the oven to 450 degrees, and spray the bottom of a muffin pan (only 6 tins for the above recipe) with cooking spray.
2. Place the shredded potatoes in a large mixing bowl. Add 1/4 cup of shredded cheese, olive oil, garlic powder, minced green onion, salt and pepper, and toss together.
3. Take a small handful of the potato mixture and press into one muffin tin, making sure to leave a well in the center. Repeat the process for the other 5 muffin tins.
4. Bake for about 15 minutes at 450 degrees or until the tops of the hash browns being to crisp.
5. Remove the potatoes from the oven and turn the oven temperature down to 350 degrees.
6. While the heat is lowering, fill each of the hash brown nests with one egg.
7. Add a sprinkle of salt & pepper over top of the cheese and bake the nests in the oven at 350 degrees for 13 minutes or until the egg reaches the desired doneness.
- adapted from the DailyDish.com blog
