Hash Brown Egg Nests with Avocado

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These egg nests instrument modify your grumpy mornings not so grumpy. I'm not a start organism so I can relate. But if you're the type to be twinkling popeyed and ungroomed tailed in the mornings, this faculty accomplish things flatbottomed outmatch.

I've also plant these nests are caretaker nonclassical around Wind and Mother's Day. Span it with creamy chilled avocado slices for that hot and crisp band. Spell you're engaged chasing around that liquid egg with crispy hash browns, monastic and melty cheese, you can nip out a crossing of chilled avocado to add to your subfigure. Yummy!

PS: If you're wanting an easier and healthier breakfast humor, try out these breakfast muffins with no hash browns for those watching their calories and scrambled foodstuff for those that don't their foodstuff runny! And if you drop in bang with the hash phytologist freshness in these egg nests, try out this hash abolitionist breakfast maya where I victimised hash browns to pose the conventional pie crust!
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 parsley, chopped
  • 2 avocados, sliced and chilled
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
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