Post by Loupy on May 12, 2012 20:27:17 GMT -7
Scrambled Eggs in Potato Nests
Makes: 12 servings
Prep: 20 mins
Bake: 375°F, 22 mins
Ingredients
1 20 ounce package refrigerated shredded hash brown potatoes
2 eggs, beaten
1 tablespoon snipped fresh chives
1/2 teaspoon salt
12 eggs
2/3 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter or margarine
1 1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)
Directions
1. Preheat oven to 375 degrees F.
Grease a large baking sheet; set aside.
In a large bowl, stir together potatoes, the 2 beaten eggs, chives,
and the 1/2 teaspoon salt.
Shape mixture into 12 mounds (about 1/3 cup each)
on prepared baking sheet.
Press the back of a tablespoon into each mound, making a nest.
Bake for 20 to 25 minutes or until lightly browned and set.
2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt,
and pepper with a rotary beater.
In a 12-inch skillet, melt butter over medium heat; pour in egg mixture.
Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.
3. With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist.
Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest.
Sprinkle cheese over eggs.
Return to oven; bake about 2 minutes or until cheese melts.
If desired, garnish with chives.
Nutrition Facts
Calories 205
Protein 12 gm
Carbohydrate 11 gm
Fat, total 12 gm
Cholesterol 266 mg
Saturated fat 6 gm
Dietary Fiber, total 1 gm
© Copyright 2012, Meredith Corporation. All Rights Reserved
Makes: 12 servings
Prep: 20 mins
Bake: 375°F, 22 mins
Ingredients
1 20 ounce package refrigerated shredded hash brown potatoes
2 eggs, beaten
1 tablespoon snipped fresh chives
1/2 teaspoon salt
12 eggs
2/3 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter or margarine
1 1/2 cups shredded American cheese (6 ounces)
Fresh chives (optional)
Directions
1. Preheat oven to 375 degrees F.
Grease a large baking sheet; set aside.
In a large bowl, stir together potatoes, the 2 beaten eggs, chives,
and the 1/2 teaspoon salt.
Shape mixture into 12 mounds (about 1/3 cup each)
on prepared baking sheet.
Press the back of a tablespoon into each mound, making a nest.
Bake for 20 to 25 minutes or until lightly browned and set.
2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt,
and pepper with a rotary beater.
In a 12-inch skillet, melt butter over medium heat; pour in egg mixture.
Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.
3. With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.
Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist.
Remove from heat.
4. Spoon about 1/3 cup of egg mixture into each potato nest.
Sprinkle cheese over eggs.
Return to oven; bake about 2 minutes or until cheese melts.
If desired, garnish with chives.
Nutrition Facts
Calories 205
Protein 12 gm
Carbohydrate 11 gm
Fat, total 12 gm
Cholesterol 266 mg
Saturated fat 6 gm
Dietary Fiber, total 1 gm
© Copyright 2012, Meredith Corporation. All Rights Reserved
