February 28th, 2009 |

Breakfast in Bed

Treat someone special to breakfast in bed this weekend.

Although any old thing will do…..but I think the weekends are the perfect time to try something new!

Scrambled Eggs in Potato Nests

Perfect for any old Sunday, but also great to serve at a brunch.
breakfast-in-bed

Ingredients

1 20-oz. pkg. refrigerated shredded hash brown potatoes

2 eggs, beaten

1 Tbsp. snipped fresh chives

1/2 tsp. salt

12 eggs

2/3 cup milk

1/4 tsp. salt

1/4 tsp. ground black pepper

2 Tbsp. 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 mxiture 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. Makes: 12 servings

Recipe via Better Homes and Gardens

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