Hash Brown Egg Nests with Avocado2015-07-10
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
They taste as good as they look. I could to the Marks & Spencer spiel but the pictures sell them all by themselves. Simple to make, full of flavor.
- 15 oz. frozen shredded hash browns, thawed
- 1 cup Grated Cheddar Cheese
- 1 tablespoon olive oil
- 8 medium eggs
- Salt and pepper to taste
- 2 slices cooked bacon, cut into small pieces
- ½ tablespoon parsley, chopped
- 2 avocados, sliced and chilled
Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl.
Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
Bake at 220 °C or until the edges have browned and the cheese has melted, about 15 minutes.
Crack a medium egg into each nest and season with salt and pepper to taste.
Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley.
Bake at 180 °C until the egg whites set, about 13 to 16 minutes.
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
Dish and serve with chilled avocado slices.If you like this recipe please give us feedback by clicking the like or share buttons below. Thanks.
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