Poached Eggs in Hash Brown Nests Recipe

Poached Eggs in Hash Brown Nests (Prep. time 15 minutes. 2 eggs per serving)

2 eggs

1 C. shredded potato (pre-shredded, packaged hash browns can be found in the dairy section near the refrigerated crescent rolls and biscuits)

¼ sweet yellow onion, diced

¼ C. crumbled sausage (vegetarian or meat)

½ C. shredded cheddar cheese

salt, cracked black pepper

1 Tb. olive oil

1 Tb. flour

1 tsp. vinegar

cooking spray

Heat oven to 350. Heat oil in a skillet and sauté the onions until translucent. Add hash browns and sauté until the potatoes just start to brown (add more oil or butter if needed). Salt and pepper the hash browns. Bring the water in a medium sauce pan with the spoonful of vinegar to a simmer.  Stir flour into potatoes and remove from pan if using meat sausage. Lightly brown meat.  Lightly spray or butter two ramekins or muffin cups.  *(If you want to skip baking the potatoes in a cup to make three-dimensional nests, you can brown your potatoes completely with the sausage, arrange into loose nests on the plate, top with the shredded cheese and poached egg.)  Press the hash browns into the ramekins to form a nest. Sprinkle half of the shredded cheese in each nest. Divide the sausage between the nests and top with remaining cheese.  Place in preheated oven and bake about 10 minutes until brown and crisp on the sides.  Crack each egg into a tea cup. Stir the simmering water with the handle of a spoon and gently slip the eggs individually into the swirling water.  Remove from heat and allow to cook for 3-5 minutes, depending on how runny you like your eggs.  Flip nests out of the cups and place on a plate.  Remove the eggs with a slotted spoon and allow to drain in the spoon on a paper towel. Slide into the hash brown nests, salt and pepper.  Serve with toast points for dipping if you like.

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