lauralovinglife Share the Recipe
This post may contain affiliate links. Read our Affiliate Program Page
Follow for more
A friend introduced me to these incredible birds’ nests. Traditionally made with an egg and meat mixture, I decided to take creative liberties. I prepared the nests and added sautéed vegetables, topped with a perfectly poached egg. Served with fresh avocado on the side, it creates an elegant and savory breakfast. Surprisingly easy to make, the nest can be prepared ahead of time and completed later. If you have guests staying over, this dish makes a stunning presentation that will leave a lasting impression. They’ll be raving about it long after they’ve left. It’s a wonderful feeling when something so elegant is also so simple to prepare! =)
If you are a fan of a kick of spice, you will definitely appreciate the bold flavors of a spicy chorizo nestled in the nest, while the creamy avocado delicately crowns a perfectly poached egg. This delightful combination promises to tantalize your taste buds. If poached eggs aren’t to your liking, fear not, as the adaptable nature of this dish allows for the seamless integration of scrambled eggs as a delectable alternative. Embrace your creativity in the kitchen and tailor this dish to your personal preferences, ensuring a culinary creation that is perfectly suited to your individual taste and presentation desires.
1 (30oz) package frozen shredded hash browns defrosted and remove as much of the liquid as possible by allowing them to drain for some time or putting on a towel and putting pressure on them. I just put mine in the sink in a strainer and let them sit there.
Salt and pepper to taste
1 bunch green onions chopped
1 green pepper chopped
1 onion chopped
1 red pepper chopped
1 tbs red pepper flakes
2 tsp olive oil
1 pat of butter
Eggs for pouching
Ripe avocados sliced
Cheddar cheese shredded
½ bag shredded Mozzarella cheese
Heat your oven to 425
Mix the hash browns, mozzarella cheese, red pepper flakes salt and pepper and half the green onion.
Place the mixture in the muffin cup and confidently shape the mixture with your hands into a nest with a hollow area in the middle.
“Place in the preheated oven and bake until the tops begin to turn golden brown, usually around 10 to 15 minutes.”
Remove and allow to cool.
“Using my presentation, I skillfully cooked the vegetables in a blend of salt and pepper, adding a dollop of rich butter for extra flavor.”
Assemble the nests, I filled mine with veggies.
Prepare your eggs, as I said I pouched mine.
How stunning is this? I love it and I know it was delicious and very satisfying. Yum! It’s truly a remarkable sight to behold, and the delicious taste must have been incredibly satisfying. Just imagining the flavors and the appeal of the dish is enough to make one’s mouth water in anticipation. Indeed, it’s a delightful experience when all the senses are awakened and delighted by such a culinary masterpiece.
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
― Ruth Reichl
Enjoy your breakfast and I hope you take pleasure in this recipe, as always, I can be reached at LauralovingLife@Hotmail.com
Bon Appétit
LauraLovingLife
Breakfast Nest
Ingredients
- 1 30oz package frozen shredded hash browns defrosted and remove as much of the liquid as possible by allowing them to drain for some time or putting on a towel and putting pressure on them. I just put mine in the sink in a strainer and let them sit there.
- Salt and pepper to taste
- 1 bunch green onions chopped
- 1 green pepper chopped
- 1 onion chopped
- 1 red pepper chopped
- 1 tbs red pepper flakes
- 2 tsp olive oil
- 1 pat of butter
- Eggs for pouching
- Ripe avocados sliced
- Cheddar cheese shredded
- ½ bag shredded Mozzarella cheese
Instructions
- Heat your oven to 425℉
- Mix the hash browns, mozzarella cheese, red pepper flakes salt and pepper and half the green onion.
- Place the mixture in the muffin cup and using your hands form the mixture into the nest with a hallow area in the middle.
- Place in the pre heated oven and cook until the tops start to brown. About 10-15 minutes.
- Remove and allow to cool.
- With my presentation, I sautéed the vegetables in salt and pepper with a pat of butter.
- Assemble the nests, I filled mine with veggies.
- Prepare your eggs, as I said I pouched mine.
- Drop egg on top of the nest and garnish as you like.
Can you make and freeze the nests for use later? Thank you! These look totally awesome can’t wait to try.
I believe you can freeze them and use later. If you do it let me know how it turns our?! L