Hatched Eggs
Start your morning with a showstopping breakfast by making these irresistible Hatched Eggs—crispy potato nests filled with perfectly baked eggs and melted cheddar cheese, all crowned with a sprinkle of fresh parsley. This protein-packed recipe combines golden russet potatoes, seasoned with paprika and garlic powder, and baked into crunchy muffin-sized cups that cradle velvety eggs for a stunning presentation. Ready in just 40 minutes, this easy yet elegant dish is ideal for weekend brunches or a special breakfast treat. With its combination of wholesome ingredients and bold flavors, Hatched Eggs are bound to become a family favorite. Perfectly customizable and loaded with texture, this recipe will leave you savoring every bite!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 cup Cheddar cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a standard muffin tin with olive oil or cooking spray.
Peel the russet potatoes and grate them finely using a box grater. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
In a large mixing bowl, combine the shredded potatoes with 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika, 0.5 teaspoon garlic powder, and 2 tablespoons olive oil. Mix well to evenly coat the potatoes.
Take approximately 1/4 cup of the seasoned shredded potatoes and press them into the bottom and sides of 4 muffin cups to form nests. Make sure the potato layer is even and compact.
Bake the potato nests in the preheated oven for 15 minutes, or until they start to turn golden and crisp around the edges.
Remove the muffin tin from the oven and carefully crack one egg into each potato nest. Sprinkle a pinch of salt and pepper over the eggs, if desired.
Sprinkle the shredded cheddar cheese evenly over the tops of the eggs, ensuring each nest gets a generous coating.
Return the muffin tin to the oven and bake for an additional 10 minutes, or until the egg whites are set but the yolks remain slightly runny (bake longer if you prefer fully set yolks).
Once baked, remove the muffin tin from the oven and let the hatched eggs cool for 2 minutes before gently loosening them with a butter knife and transferring them to serving plates.
Garnish with freshly chopped parsley and serve immediately. Enjoy your hatched eggs as a delightful breakfast or brunch centerpiece!
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 459 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3918 mg | 83% | |
*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.
