Hash Brown Egg Nests with Avocado
2015-07-10- 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.
Ingredients
- 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
Method
Step 1
Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl.
Step 2
Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
Step 3
Bake at 220 °C or until the edges have browned and the cheese has melted, about 15 minutes.
Step 4
Crack a medium egg into each nest and season with salt and pepper to taste.
Step 5
Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley.
Step 6
Bake at 180 °C until the egg whites set, about 13 to 16 minutes.
Step 7
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
Step 8
Dish and serve with chilled avocado slices.
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(4 / 5)
2 people rated this recipe