Scrambled Eggs in Hash Brown Nests
Perfect for a weekend or holiday brunch, these scrambled egg-filled potato nests are easy to make and include all the elements of a hearty breakfast in one neat little package.
- 1-1/2 lbs Idaho potatoes, peeled and coarsely shredded (see notes)
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 large eggs
- 1 tablespoon cream
- 2 tablespoons butter
- 4 strips bacon, cooked and crumbled
- 1 tablespoon fresh chives, chopped
- Preheat oven to 400°F and lightly coat a nonstick muffin pan with nonstick spray.
- In a large bowl, combine the shredded potatoes, melted butter, salt and a few grinds of black pepper. Divide the potatoes between the 12 cups and, using your fingers, press them firmly to the sides and bottom to form little nests. Bake until golden brown and crisp, 20 to 25 minutes.
- While the potatoes bake, make the scrambled eggs. Whisk the eggs and cream together in a mixing bowl until well combined. Heat the butter in a nonstick frying pan over medium heat. Add the eggs and allow them to set for about 30 seconds, then using a heat-proof spatula, slowly draw the eggs from the edges of the pan toward the center. Continue the process until the eggs have turned from liquid to soft, shiny curds. Remove from the heat immediately.
- Tip: For perfect scrambled eggs, avoid stirring or tossing the eggs while cooking and remove them from the heat while still slightly "wet" looking. This technique yields, soft, moist eggs with a rich creamy texture.
- Remove the potato nests from the oven and allow to cool for 5 minutes. Carefully transfer the nests to a serving platter and spoon a portion of scrambled eggs into each one. Top with crumbled bacon and a sprinkling of chives.
To make this recipe even easier, substitute 1 (20-ounce) package store-bought, refrigerated hash browns for the freshly shredded potatoes.