Breakfast Nest
Birds' nests involve sautéed vegetables, a poached egg, and fresh avocado, resulting in an elegant and savory breakfast.
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.