HASH BROWN EGG NESTS WITH AVOCADO
These egg nests can create your crabby mornings not thus crabby. I’m not a morning person thus I will relate. However if you’re the kind to be bright blue-eyed and bushy caudated within the mornings, this may create things even higher.
I’ve conjointly found these nests area unit super standard around Easter and Mother’s Day. Try it with creamy chilled avocado slices for that hot and cold dance orchestra. Whereas you’re busy chasing around that liquid egg with tender hash browns, bacon and melty cheese, you'll be able to nip out a corner of chilled avocado to feature to your fork. Yummy!
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| HASH BROWN EGG NESTS WITH AVOCADO |
They’re a small variation of Idaho sunrise, that was baked eggs, bacon and cheese in potato bowls. Affirmative you browse right. Hollow out baked potatoes to form these beautiful au natural bowls to cotton up with the fillings. Whereas those took a bit a lot of work, these egg nests area unit slightly easier and quicker to form.
INGREDIENTS :
- 1 cup Cheddar cheese, shredded
- 1 tablespoon olive oil
- 8 medium eggs
- 15 oz. frozen shredded hash browns, thawed
- Salt and pepper to taste
- 2 avocados, sliced and chilled
- 2 slices cooked bacon, crumbled
- 1 tablespoon Cheddar cheese, shredded
- 1/2 tablespoon parsley, chopped
INSTRUCTIONS :
- 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 425 degrees F 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 350 degrees F 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
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