Upside Down Eggs in a Nest
Transform your breakfast routine with this irresistible recipe for Upside Down Eggs in a Nest! Combining crispy, golden-brown potato nests with perfectly baked eggs, this dish is as visually stunning as it is delicious. Shredded russet potatoes seasoned with Parmesan, garlic powder, and melted butter create a savory base, while runny-yolked eggs add richness and satisfaction. Baked in a muffin tin for a fun and easy presentation, these personal-sized nests are garnished with fresh parsley for a pop of flavor and color. Ready in under 40 minutes, this breakfast or brunch recipe is perfect for impressing guests or treating yourself to a gourmet yet simple meal. Ideal for potato lovers and egg enthusiasts alike, these Upside Down Eggs in a Nest make every bite a celebration of texture and taste!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large Russet potatoes
- 4 large Eggs
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 cup Parmesan cheese
- 1 tablespoon Chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin with butter or nonstick spray.
2. Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and wring out as much liquid as possible.
3. In a medium mixing bowl, combine the grated potatoes, melted butter, salt, black pepper, garlic powder, and Parmesan cheese. Mix well.
4. Divide the potato mixture evenly among 4 muffin tin wells, pressing the mixture firmly into the bottoms and up the sides to form small nests.
5. Bake the potato nests in the preheated oven for 15-18 minutes, or until golden brown and crispy around the edges.
6. Remove the muffin tin from the oven and carefully crack one egg into each potato nest. Return the tin to the oven and bake for an additional 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.
7. Allow the nests to cool for 2-3 minutes before carefully running a butter knife around the edges to loosen them from the tin. Gently lift them out with a spoon.
8. Garnish with chopped fresh parsley and serve immediately. Enjoy your Upside Down Eggs in a Nest!
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 809 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.
