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Photo of Eggs in Baked Hash Brown Baskets by Anshu Pande at BetterButter
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Eggs in Baked Hash Brown Baskets

Oct-13-2016
Anshu Pande
0 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Eggs in Baked Hash Brown Baskets RECIPE

Bird’s Nest Breakfast Cup is a healthy breakfast idea with baked hash brown cups topped with baked eggs.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • European
  • Baking
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. 4 whole Medium Potatoes
  2. Salt and Pepper, to taste
  3. 6 whole Large Eggs + 1 for the binding
  4. Oil for brushing
  5. 1 large onion
  6. 1/4 cup sour cream
  7. Cheddar Cheese, as needed
  8. Crisp Bacon, for Serving

Instructions

  1. Wash and peel potatoes.
  2. Grate them using a grater into thin but long shreds. Put the shredded potatoes in a bowl of cold water so that do not turn black.
  3. Vigorously wash the potatoes under running water for a couple of minutes to remove its starch.
  4. Soak out the water and place the potatoes in a bowl. Add an egg, salt and pepper. You can even add shredded Cheddar Cheese to make it more interesting and delicious.
  5. Combine everything with a spoon.
  6. Generously grease some bake proof Ramekins with oil. You can even use non stick muffin tray. Spread a spoonful of potato mix all over the ramekins in one thin layer. Press with your fingers to form a nest. Let the potato strands poke out.
  7. Meanwhile, chop some onions and add some oil in a pan. Saute them till they become brown.
  8. Add a spoonful of Sour Cream and Sauteed Onions on top of the baked potatoes.
  9. Break an egg in each ramekin and season with salt and pepper. Bake it in preheated oven for 15 minutes till the egg white is set while yellow is still runny.
  10. Let it sit for 5-7 minutes, then run a sharp knife around the ramekin and carefully remove the hash brown basket and serve in a platter. You can pair it with crispy bacon and a hot cup of Coffee.

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