Easy Food Recipes and Cooking - Scrambled Eggs in Hash Brown Nests
Makes 12 Nests
1 package (20-ounce) store-bought, refrigerated hash browns
4 tablespoons melted butter
1/2 teaspoon salt
Freshly ground black pepper
4 large eggs
1 tablespoon cream
2 tablespoons butter
4 strips bacon, cooked and crumbled
1 tablespoon fresh chives, chopped
Preheat oven to 400°F and lightly coat a nonstick muffin pan with nonstick spray.
In a large bowl, combine the hash browns, melted butter, salt and a few grinds of black pepper. Divide the hash browns between the 12 cups and, using your fingers, press them firmly to the sides and bottom to form little nests. Bake until golden brown and crisp, 20 to 25 minutes.
While the hash browns bake, make the scrambled eggs. Whisk the eggs and cream together in a mixing bowl until well combined. Heat the butter in a nonstick frying pan over medium heat. Add the eggs and allow them to set for about 30 seconds, then using a heat-proof spatula, slowly draw the eggs from the edges of the pan toward the center. Continue the process until the eggs have turned from liquid to soft, shiny curds. Remove from the heat immediately.
Remove the hash browns from the oven and allow to cool for 5 minutes. Carefully transfer the nests to a serving platter and spoon a portion of scrambled eggs into each one. Top with crumbled bacon and a sprinkling of chives.