What is better than eggs & hash browns? The fancy adult version called potato egg nest!
These Egg Nests are the perfect creation for those who love eggs and hash browns but even if you don’t who can resist these adorable egg cups. Each bite has a perfect egg-to-hash ratio. Crispy potato shreds surrounding a perfectly soft cooked egg giving you serious yolk goals, see photo below.
This is one of those recipes you want to have in your back pocket when you have guest for breakfast or need to feed a crowd. This recipe is fairly easy to whip up yet looks sophisticated enough to impress your guest. Plus these fancy eggs are the best because they have easy make-a-head potential. Wouldn’t these little “egg basket” be so darn cute for Easter brunch, Mother’s Day or just about any special occasion!
You may be thinking this dish looks difficult or even time consuming but trust me it’s neither of those. You can use frozen hash browns saving you loads of time from peeling and shredding fresh potatoes.
Make-a-head bonus: By par-baking the hash browns in the muffin tin the day before, come sunrise you can plop the eggs into the egg nests and bake making it a breeze come morning but even if you don’t do that this all comes together pretty quick.
How To Make Eggs Nests
Basics: you’ll need an oiled muffin tin, eggs, frozen/fresh hash browns*, parm cheese, butter, S&P, and fresh herbs; chives, parsley, etc.
*If you are doing fresh hash browns, after grating your potatoes make sure to squeeze out any extra liquid using a cheesecloth or dish towel.
Combine shredded potatoes, parm, butter, and S&P. Put about 1-2 tbsp in each muffin tin and using your fingers press potato mixture in and up the sides of the muffin cup. Complete all 12 muffin tins. Cook in oven until slightly golden on the edges**.
**Now if you are making these ahead you can stop here. Once potato nest cooked and cooled, remove from muffin tin and store in airtight container in refrigerator. When you are ready to complete the remaining steps, put potato nest back into greased muffin tin and carry on.
Carefully drop an egg into each potato nest. Sprinkle with cheese and cook for another 15 minutes or until done to your likeness.
Once cooked, remove from oven and sprinkle with chives or parsley and top with avocado, sour cream, salsa, or sriracha
AuthorPlatefulCategoryBreakfast, gluten-freeSet oven temp to 425 degrees
Place grated potato in a cheesecloth or clean kitchen towel. Gently squeeze out the excess liquid
In a medium bowl, mix potatoes, melted butter, 1/4 cup of grated cheese, salt and pepper to desired taste
Form potato mixture into prepared muffin tin by gently pressing with your fingers a thin layer along the bottom and up the side of the muffin cup
Bake until potato is lightly golden, about 15-20 minutes. Remove from oven, decrease oven temp to 350 degrees
In each muffin tin gently crack 1 egg and sprinkle the tops of each egg with chives, parsley and remaining cheese
Bake until eggs are done to liking, about 13-15 minutes
TOPPINGS:
Top eggs with sour cream, avocado or salsa
MAKE AHEAD:
The day before, prepare the potato portion of the recipe by following steps 1-5 (skipping the egg part)
Once cooled. Remove potato nest from muffin tin and store in airtight container in refrigerator (potatoes will keep their shape)
When ready to prepare, place potato nest back into prepared muffin tin and continue steps 6-7
Ingredients
Directions
Set oven temp to 425 degrees
Place grated potato in a cheesecloth or clean kitchen towel. Gently squeeze out the excess liquid
In a medium bowl, mix potatoes, melted butter, 1/4 cup of grated cheese, salt and pepper to desired taste
Form potato mixture into prepared muffin tin by gently pressing with your fingers a thin layer along the bottom and up the side of the muffin cup
Bake until potato is lightly golden, about 15-20 minutes. Remove from oven, decrease oven temp to 350 degrees
In each muffin tin gently crack 1 egg and sprinkle the tops of each egg with chives, parsley and remaining cheese
Bake until eggs are done to liking, about 13-15 minutes
TOPPINGS:
Top eggs with sour cream, avocado or salsa
MAKE AHEAD:
The day before, prepare the potato portion of the recipe by following steps 1-5 (skipping the egg part)
Once cooled. Remove potato nest from muffin tin and store in airtight container in refrigerator (potatoes will keep their shape)
When ready to prepare, place potato nest back into prepared muffin tin and continue steps 6-7
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