Hash Brown Egg Nests

Essence columnist Barb Palmer has been part of the friendly team at Rangiora New World for 19 years, the last eight as their Brand Ambassador sharing recipes and ideas with customers.

Mother’s Day is only weeks away and if you’re planning to cook breakfast for Mum, we’ve got a simple tasty brunch recipe that everyone in the family will love. Our Hash Brown Nest Egg Nests are straightforward to make and ideal if you’re feeding a crowd, you can even make them today before and reheat them on the day.

This recipe is a great twist on the Big Breakfast with crispy hash browns, eggs, cheese, and bacon. A couple of pointers to make your recipe a success, I cut squares of baking paper for the bottom and sides of the muffins tins it makes them easier to get out when cooked but I still greased them well. I used chopped bacon, but you could use chorizo sausage instead or you could even make them vegetarian. Serve with some freshly sliced avocado, relish on the side, sauteed spinach and of course Mum’s favourite bubbles. Enjoy!

Hash Brown Egg Nests

Serves   12

Prep time: 20 mins

Cooking time: 32 mins

Ingredients

• 550g mini or standard frozen hash browns, thawed

• 1 ¼ cup grated cheese

• ¼ cup frozen peas

• 12 eggs

• ¼ cup chopped fresh herbs (we use parsley and basil)

• ¼ cup cooked chopped bacon

Preheat your oven to 200°C fan bake. In a large bowl break up the hash browns and toss together with 1 cup of cheese, salt and pepper. Divide the mixture amongst a greased muffin tray and press the mixture tightly into each cavity to create a nest.

Place in the oven to bake for 15-20 minutes or until the cheese has melted and the edges have browned. Turn the oven temperature down to 180°C.

Sprinkle half the peas amongst the nests, then crack one egg into each. Top with remaining peas, cheese, salt and pepper and return to the oven to bake for 10-12 minutes, until the egg whites have just set.

Allow to cool slightly before removing from the tray and garnishing with fresh herbs.