Scrambled Eggs in Potato Nests
Creamy scrambled eggs in potato nests are easy to make and include all the elements of a hearty breakfast in one neat little package.
Pretty to look at and easy to make, this scrambled egg and hash brown recipe is a nice dish to serve for a weekend or holiday brunch.
To make the hash brown nests we combine shredded potatoes with melted butter and press them into muffin tins to form cups. The recipe calls for freshly shredded potatoes, but the store-bought variety found in the refrigerator section can be used as well.
To serve, the potato nests are filled with scrambled eggs and topped with crumbled bacon and a sprinkling of fresh chives.
One of the things that’s key to making this dish a success is perfectly cooked scrambled eggs. Scrambled eggs are easy to make, but there are a few guidelines you can follow so they come out creamy and moist. Read on.
Tips for making perfect scrambled eggs
- Whisk the eggs together with melted butter for about half a minute.
- Use a nonstick pan and brush it with a little melted butter – no cooking spray.
- Set the pan over low to medium-low heat.
- Pour the eggs in and leave them alone until they start to set around the edges.
- Use a silicone spatula to gently push the eggs from the edges to the center to form large, soft curds. Do not stir, flip or break the eggs up into small curds.
- As soon as they form soft, shiny curds, remove the pan from the heat and let them sit for another minute before serving.
More scrambled egg recipes:
Scrambled Eggs in Hash Brown Nests
- 1-1/2 lbs Idaho potatoes, peeled and coarsely shredded (see notes)
- Salt and freshly ground black pepper
- 6 tablespoons butter, divided
- 4 large eggs
- 4 strips bacon, cooked and crumbled
- 1 tablespoon fresh chives, chopped
- Preheat oven to 400°F and lightly coat a standard-sized muffin tin with nonstick spray.
- Place the shredded potatoes in a mixing bowl and season with salt and pepper.
- Melt the butter in a small microwave-safe bowl, add 4 tablespoons to the shredded potatoes and combine well.
- Divide the potatoes between the 12 muffin 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.
- Brush a little of the melted butter onto a nonstick pan and whisk the rest together with the eggs for about 30 seconds.
- Place the pan over medium-low heat and after about a minute, add the eggs.
- Leave the eggs undisturbed and wait for them to set (1/2 to 1 minute) before using a heat-proof spatula to begin gently pushing them from the edges of the pan toward the center.
- Continue the process until the eggs have turned from a liquid to large, soft, shiny curds then remove from the heat immediately and set aside.
- Do not stir, flip or break the eggs up into small curds.
- 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.