We have a tradition of sorts, around these parts. That is: come weekend mornings, we ditch our boring weekday breakfast routine of oatmeal or yogurt and indulge in something far more caloric. And tasty, too. This morning, we woke to found that someone had finished off the milk with chocolate chip cookies last night, so waffles or pancakes or muffins were out. Instead, I whipped up a twist on a recipe I saw on a food network show recently. Egg nests. They were easy as could be, with very light clean-up (which is always a plus!).
4-5 organic russet potatoes
4 T. unsalted butter, melted
sliced or grated cheese (we used Swiss, but provolone, Gruyere, or cheddar would be tasty, too)
Preheat the oven to 350°. Spray six ramekins with cooking spray. Set aside.
Peel potatoes and then use the grate blade of your food processor to shred them (think traditional hash browns). Gather grated potatoes in a clean dish towel or cheesecloth and wring the liquid out. Transfer them to a large bowl and stir in the melted butter. Season well with salt, pepper (and maybe a dash of garlic powder if you’re adventurous). Press the grated potatoes evenly into the prepared ramekins, being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
SOURCE: Food Network