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.