Easter Egg Nests Week 2

Easter Egg Nests

INGREDIENTS

·       15 oz. frozen shredded hash browns, thawed

·       1 cup Cheddar cheese, shredded

·       1 tablespoon olive oil

·       8 medium eggs

·       Salt and pepper to taste

·       2 slices cooked bacon, crumbled

·       1 tablespoon Cheddar cheese, shredded

·       1/2 tablespoon green onion or parsley, chopped

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INSTRUCTIONS

1.     Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl

2.     Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests

3.     Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes

4.     Crack a medium egg into each nest and season with salt and pepper to taste

5.     Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley

6.     Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes

7.     Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan

8.     Dish and serve with chilled avocado slices

NOTES

If you don’t have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds. *WE DID THIS IN CLASS*

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