Eggs-In-A-Nest, South Of The Border Style


2 cups shredded refrigerated or defrosted frozen hash brown potatoes

1 cup shredded Cheddar cheese (4 oz.)

½ teaspoon Mexican or taco seasoning

4 eggs

Salt and pepper

Garnish, if desired: Chopped parsley or cilantro; salsa


* Heat oven to 500°.

* Combine potatoes and cheese in medium bowl. Sprinkle with seasoning; toss to mix.

* Divide mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. Place on a baking sheet.

* Bake for 10 - 15 minutes, until crisp. Lower oven temp to 375°.

* Break and slip an egg into each potato nest.

* Bake until whites are completely set and yolks begin to thicken but are not hard- 10 to 15 minutes longer. Sprinkle with salt and pepper. Garnish with parsley or cilantro.

* Lighter option: Recipe can be made with reduced-fat cheese, if desired.

Serves 4

Make these for breakfast. Make these for lunch. Make these for dinner. But whatever you do, make these. Serve a salad and crusty bread to make it into dinner or a sweet bread and fruit for a hearty, flavorful breakfast.

Virginia Egg Council ~ ~ 540.345.3958