Recipe: Breakfast nests

It’s the weekend! Weekends are: sleeping in; watching movies in bed; taking back road drives for no reason but to get away; visiting the local farmer’s market; catching up with friends; sitting in the back yard with a beer (or two) and a good book and not worrying about later; having family dinners; taking the dog for a walk to some local trails; making planned leftovers for the week; and even though it may not sound like it, relaxing.

In celebration, I’m going to share a cute little recipe that’s perfect to make for a lovely weekend brunch.

Breakfast nests

Ingredients:

Potato nests.

  • 4 potatoes, grated (not peeled)
  • 1.5 cups cheddar cheese, grated
  • 6-8 eggs
  • 6-8 slices of bacon
  • Salt & pepper
  • 2 tbsp. Vegetable oil
  • Fresh parsley
  • 1 garlic clove, minced (optional)

Directions:

  • Squeeze the grated potatoes with paper towel to remove excess moisture. Mix them with 1 cup of cheese, salt and pepper, oil and garlic.
  • Place a couple tablespoons or so of the mixture in a greased muffin tin, making nests. Cook in the oven 350F for about 15-20 minutes until slightly browned and crispy looking.

    Egg ‘em and cook ‘em!

  • Meanwhile, fry the bacon until about 2/3 done (almost crispy). You want it warm and uncooked enough to be able to bend it without it breaking.
  • When the nests are ready, wrap a piece of bacon around the perimeter of each. Then, break an egg into each, careful not to break the yolk.
  • Top with the rest of the grated cheese and a small piece of parsley. Cook at 350F for 15 minutes.
  • Gently remove each nest with a knife. Enjoy!

Of course, these are great to eat right away. I have also frozen some for quick breakfasts during the week, and they work well reheated in the microwave for about 45 seconds, or heated in the microwave oven for 20 minutes (from frozen).

Breakfast nests – quick, easy, delicious and great for groups!

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