Monday, March 25, 2013

Eggs in Nests

This is a great brunch or breakfast item and fantastic item for Easter Brunch. So Spring which I really needed today since it is snowing here more then it has all winter.
You need for 3 servings
2 medium Potatoes
1 medium onion
3 eggs

How to:
1. I used to do this part with a box grater but now I used my cuisinart. However you do it shred the potatoes and onion.
2. Put a pat of butter in your cast iron skillet and saute the shredded potatoes and onions  seasoned with a little salt and pepper until just barely getting a hint of brown. If you want to prep it this far in advance and save the partially cooked shredded onion and potato in the fridge for up to a week this works fine. This also makes this recipe a doable thing for weekday meals. I often make 1 of the three ramekins worth and save the rest for the next day or two.
3. Heat oven to 350
4. Butter 3 ramekins.
5. Place 1/3rd the sauteed mix into each ramekin and make divot in middle so that the shredded part goes up the sides more.
6. Crack one egg into each ramekin so that the egg remains in the center inside the divot.
7. Bake 15 minutes at 350 degree until the white is set and the yolk in still a bit runny.
8. Eat and enjoy.
See how much it looks like a delicious birds nest!
Here is a second picture in a different ramekin as I used a mix of ramekins.
Eggs in Nests
This is hearty enough that it is a huge hit with guys while being portion controlled enough as a result of the ramekins that you can eat like this on a regular basis.  Alongside some fruit salad it makes a great brunch. Sometimes I like to sprinkle a bit of cheese on the top as well.
Enjoy and happy snowy spring.

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