Looking for a fun recipe for Easter brunch? Look no further. This week I will teach you how to make some amazing scrambled egg nests that not only look spectacular, but also, taste yummy! And, while they may sound complicated, like all my other recipes, they are really easy to make.
Scrambled Egg Nests
2-3 baking potatoes (2 lbs)*
1 Tablespoon chopped parsley
Freshly ground pepper and salt to taste
Preheat oven at 400º F. Generously grease muffin tin with cooking spray.
Peel and grate the potatoes and place them in ice cold water to prevent discoloration. (You can substitute the grated potatoes with frozen hash browns from your freezer section. Just be sure to defrost them before you begin).
In a separate bowl, mix the eggs, salt, pepper and parsley. Beat lightly. Put the potatoes in a colander and drain the water. To ensure the potatoes are completely dry, place them in a clean kitchen towel (or cheese cloth) and squeeze them over the sink they are completely dry. Add them to the bowl with the egg mixture and stir.
Take a spoonful of the grated potato mixture and press it into the bottom of each muffin mold, to make a nest. Cook for 35 minutes, or until golden brown. When done, let them cool for a few minutes and then carefully remove each one with a knife or spatula. (Makes 12)
Scrambled Egg Filling
2 Tablespoons Milk
3-4 Tablespoons Shredded Cheddar cheese
2 Tablespoons chopped chives
Combine the eggs with the milk and salt and mix well. Scramble the mixture over medium-low heat, stirring constantly.
Putting It All Together
Fill each potato nest with the scrambled eggs and sprinkle with cheddar cheese. Bake in the oven for a few minutes until the cheese melts. Top with chives, add a side of fruit and voila, you have a brunch that is healthy, filling and most important of all - Yummy!
Resources: Miranda Church, Lisa Church, Dean Church