Egg in a Potato Nest
Elevate your breakfast game with this irresistible recipe for Egg in a Potato Nest, a delightful combination of crispy shredded potato and perfectly baked eggs. Made with simple pantry staples like russet potatoes, olive oil, and eggs, this dish is as easy as it is impressive. Each potato "nest" is seasoned with a touch of garlic powder, salt, and black pepper, with the option to add grated Parmesan for an extra layer of savory goodness. The nests are baked to golden perfection before being filled with luscious eggs, cooked just to your liking. Finish with a sprinkle of fresh parsley for a pop of color and flavor! Ready in just 35 minutes, this recipe is a show-stopping yet simple breakfast or brunch idea that’s perfect for cozy mornings or entertaining guests. Serve hot, and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 4 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Grated Parmesan cheese (optional)
- 1 tablespoon Chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with a bit of olive oil or cooking spray.
Peel the russet potatoes and grate them using a coarse grater. Place the shredded potato into a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the shredded potato, olive oil, salt, pepper, garlic powder, and Parmesan cheese (if using). Toss until the seasonings are evenly distributed.
Divide the potato mixture evenly between 4 compartments of the muffin tin, creating a well in the center of each mound to form a 'nest' shape. Press the potato mixture gently but firmly into the bottom and sides of the molds.
Bake the potato nests in the preheated oven for 15 minutes, or until they are golden brown and slightly crispy around the edges.
Carefully remove the muffin tin from the oven and crack one egg into the center of each potato nest. Season with a pinch of salt and pepper to taste.
Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your desired doneness).
Remove the tin from the oven and let the nests cool slightly before using a fork or butter knife to gently loosen and lift them out of the tin.
Garnish each egg in a potato nest with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
