Thursday, March 17, 2016

Spring Brunch Bird's Nest

These shredded potato nests can be baked ahead, then filled with egg yolks and baked for 10 minutes more on the day of the meal.  Served with a hearty bread and another vegetable or fruit, and with a glass of milk-this is an affordable, nutrient dense meal fitting for a special occasion.

Egg in a Potato Nest

(4 Nests)

Using a box cutter, shred potato into a bowl of cold water.  Add diced onion and set aside for 20 minutes.
1 medium potato, peeled
2 tablespoon diced onion
Place potato-onion mixture into a colander and drain.
Toss potato mixture onto a clean absorbent towel.   Roll towel with potatoes inside.  Squeeze and twist to remove any excess water.  Shake potatoes into a dry bowl.

Add 2 tablespoons of the egg whites to the dry potato mix.  Season with a no salt herb mix of your choice.  Mix.
4 eggs, separated
1/2 teaspoon no salt herb seasoning

Divide potato mixture into a muffin tin greased with an olive oil spray.  Push potatoes up the sides, leaving an indentation in the center big enough for the egg yolk.  Bake at 400 F. for 15 minutes.  Egg nests can be frozen or refrigerated at this point to serve later.
Place 1 egg yolk in each potato "nest".  Bake for 10 minutes at 400 F. until egg yolk is set.

What to do with extra egg whites?  Make macaroons! 


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