Hash Brown Egg Nests with Avocado
These Hash
Brown egg nests with avocado cups are a fantastic choice for a special brunch
menu. Easy to make and so pretty on the plate!
INGREDIENTS
- 8 medium eggs
- 2 slices cooked bacon, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 avocados, sliced and chilled
- 1 tablespoon Cheddar cheese, shredded
- 15 oz. frozen shredded hash browns, thawed
- 1 cup Cheddar cheese, shredded
- 1/2 tablespoon parsley, chopped
INSTRUCTIONS
First, combine
the hash browns, salt, pepper, olive oil and 1 cup cheddar in a mixing bowl
Then, grease
the muffin pan and divide the hash brown mixture. Use your fingers to wrap them
tightly and shape them into nests
Bake at 425
degrees F or until edges are golden and cheese is melted, about 15 minutes
Crack a
medium egg into each nest and season with salt and pepper to taste
Garnish with
crumbled bacon, 1 tablespoon cheddar and parsley
Bake at 350
degrees F until egg whites set, about 13 to 16 minutes
Let it cool,
gently slide a knife along the edges and use a fork to lift it from the mold
Dish and
serve with chilled avocado slices
Happy
Cooking Time.
