Recipe for Baked Eggs in Potato Nest
Prep time: 25 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Davidson’s Safest Choice® Pasteurized Shell Eggs | 12 ea | 24 ea | 48 ea | 72 ea |
| Vegetable oil | 0.25 c | 0.5 c | 1 c | 1.5 c |
| Hashbrown potatoes (fresh) | 3 lb | 6 lb | 12 lb | 18 lb |
| Tomatoes (diced & sautéed) | 2 lb | 4 lb | 8 lb | 12 lb |
| Yellow onion (diced & sautéed) | 8 oz | 1 lb | 2 lb | 3 lb |
| Cumin | 1/2 tsp | 1 tsp | 2 tsp | 1 Tb |
| Paprika | 1/2 tsp | 1 tsp | 2 tsp | 1 Tb |
| Salt & pepper to taste | ||||
| Parsley (garnish) | 2 oz | 4 oz | 8 oz | 12 oz |
Method of Preparation
1. Sauté the hashbrowns until golden brown. Arrange into 1/2 cup nests in a lightly greased hotel pan.
2. Mix the sautéed tomatoes and onions and place 1 tablespoon into each potato nest.
3. Break the eggs one at a time into a cup, and transfer into each potato nest.
4. Cover the pan tightly with aluminum foil so no steam escapes, and finish cooking in the oven for about 5-8 minutes, or until whites are firm and yolk is soft.
5. Remove foil and plate 1 nest per person, or serve in hotel pan and garnish with parsley.
Chef Notes
Can be served with a hollandaise sauce.
Recipe Nutrition Info
Appropriate for: Regular; Low Sodium; Low Fat; Carb Controlled
Serving: 1 egg, 1 potato nest (½ cup potato nest)
