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by on February 10th, 2014

Eggs in a Nest

Chickens came home to roost on these nest.

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These were delicious and served with some extra sausage or bacon on the side and some fresh fruit, made a perfect breakfast.

I have always said that breakfast is my least favorite meal to prepare but I keep coming up with different ways to cook those eggs. Recently I saw a recipe where someone scooped out a baked potato and add the egg and other ingredients into the hollowed out vegetable and baked it. Now that does sound interesting.

My son, Paul has a small chicken coop and 5 chickens in his back yard, and they have finally started producing eggs. I do have to say that the “silky” chickens are really cute as far as chickens go. A few months ago my son/family woke up to “crowing” and realized one of his chickens was in fact a rooster and then it happened again a few weeks later.  I guess the person selling him his baby chicks couldn’t tell the differences when they were babies. Needless to say, when this happened, they were not around long; within a couple of hours they had a new owner.

About the only time I make breakfast for my hub is Sunday morning. All the other mornings he grabs a bowl of cereal and cup of coffee before heading out the door for the golf course.

I made the fingerling potatoes with preserved lemons a few nights ago and I had a bunch of potatoes left over and just happened to be watching Pioneer woman make her potato egg nest. She didn’t have much luck with the frozen hash browns she said and ended up baking a potato, peeling it, then grating. I took her recipe a few steps further (why not?) and used my preserved lemon potatoes ( you can bake your potato) added some jalapeño, bell pepper, sausage, egg, and a pinch of cheese and a little tomato for garnish.

You may have seen my Hash Brown Egg Rounds a couple of years ago, but these are much cuter and if you don’t have the rings that recipe called for, these call for muffin pans. I used the jumbo muffin pans so I was able to get more “stuff” in the nest.

BLAST FROM THE PAST: Just in time for Valentine’s tea — Pink Heart Finger Sandwiches. One of my all time cute finger sandwiches.

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For four nest egg cups I only used one piece of sausage crumbled up.

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I grated the tiny little fingerling potatoes and tried to pick out the peeling and not use it. It would be much easier to bake a couple of extra potatoes when night when you are making baked potatoes, chill them and when you are ready to make these, peel and grate.

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Grated potatoes, now pick out your peelings.

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Mince your bell pepper and jalapeño.

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Mix the bell pepper and jalapeño with the shredded potatoes and press into a sprayed jumbo muffin tin.

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After baking in the oven for 20-25 minutes.

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Added a little crumbled sausage to each baked potato nest and then top with an egg.

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Add a pinch of grated cheese and a couple of tomato halves around the egg.

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Eggs in a Nest

1 very large baked potato
1-2 pieces sausage, cooked and crumbled
2 Tbsp. chopped jalapeño pepper
4 Tbsp. finely chopped bell pepper (or more)
4-6 eggs (or however many you want to make) room temperature
cherry tomatoes
1/2 c. grated cheddar cheese, or whatever cheese you may have on hand
salt and pepper to taste.

Preheat oven to 400°.

Have your baked potato already baked and chilled before you decide to make these. Peel the potato and then grate. Mix the grated potato with the jalapeño and bell peppers.

Spray your jumbo muffin pan (or you could use a wide ramekin or even a coffee cup would work) with cooking spray. Press 5-6 tablespoons of the grated potato mixture on the bottom and sides of each muffin pan. You may need more or less depending on the size of your muffin pan.

Bake the potato nest in the oven for 20-25 minutes until they start to brown.  Remove from oven and add a little crumbled sausage on the bottom of each nest. Top with an egg, salt and pepper to taste and then add a couple of halves of cherry tomato and a pinch of cheese to the side of the yolk.

Return to oven and bake 12-16 minutes until the whites are set and the yolks still runny. (My eggs took 12 minutes to set perfectly.)

Remove from oven and using a small spatula, loosen from the sides and lift out onto a plate.

*Note: I have done a lot of baked eggs for the blog and I always seem to have a problem getting the whites to set up and still have a runny yolk. This time, I had my eggs at room temperature and this seemed to result in the perfect egg.

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Look at that perfect yolk.

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