READ TODAY'S STORIES AND E-EDITION SUBSCRIBE |  CONTACT US |  SIGN IN

Print story only Print story with comments Email Twitter Facebook Pinterest
Brunch potato baskets with baked eggs
Published: 1/15/2013 3:19 PM
Last Modified: 1/15/2013 3:19 PM




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






Reader Comments


To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

Follow Nicole Marshall Middleton on Twitter

Subscribe to this blog


Archive

 
Nicole Marshall Middleton's Blog Archive:

2/2013  1/2013  12/2012  11/2012  10/2012  9/2012  
8/2012  7/2012  6/2012  5/2012  4/2012  3/2012  
2/2012  1/2012  12/2011  11/2011  10/2011  9/2011  
8/2011  7/2011  6/2011  5/2011  4/2011  3/2011  
2/2011  1/2011  12/2010  11/2010  10/2010  9/2010  
8/2010  7/2010  6/2010  5/2010  4/2010  3/2010  
2/2010  1/2010  12/2009  11/2009  10/2009  9/2009  
8/2009  7/2009  6/2009  5/2009  4/2009  3/2009  
2/2009  1/2009  12/2008  11/2008  10/2008  9/2008  
8/2008  7/2008  6/2008  5/2008  4/2008  3/2008  
2/2008  1/2008  12/2007  11/2007  10/2007  9/2007  
8/2007  7/2007  6/2007  








Home | Contact Us | Search | Subscribe | Customer Service | About | Advertise | Privacy
Copyright © 2013, World Publishing Co. All rights reserved.