Crispy Hash Brown Egg-in-a-Hole Nests

• 2 cups shredded hash browns (frozen or fresh)
• 4 large eggs
• Salt, to taste
• Pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh chives
• Optional: Hot sauce or ketchup for serving

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a medium bowl, toss hash browns with a pinch of salt and pepper.
3. 3 Divide hash browns into 4 equal portions and press into greased muffin cups, forming a nest.
4. 4 Bake for 15 minutes or until edges are golden and crispy.
5. 5 Carefully crack an egg into each nest.
6. 6 Dollop a small amount of butter and olive oil over each egg.
7. 7 Return to oven and bake for 5 more minutes, or until eggs are cooked to your liking.
8. 8 Garnish with chopped chives before serving.

Equipment

• Muffin tin
• Oven

Variations

• Add cooked crumbled bacon or sautéed mushrooms to the nests before baking.
• Top with cheese during the last 2 minutes of baking for a cheesy twist.

Substitutions

• Use coconut oil instead of olive oil for a dairy-free option.
• Substitute almond flour for a low-carb version of hash browns.

Pairings

• A tangy yogurt parfait
• Fresh orange juice

Nutrition

Tips

• For runnier yolks, check eggs at 4 minutes.
• Grease muffin tin well to ensure easy removal.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Freeze uncooked nests for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of fresh fruit or a small salad.
• Pair with a slice of toast for a heartier meal.

FAQ