Note from Naturally Loriel: I’ve been busy working on my cookbook and testing recipes which means I won’t have as many to share with you on Naturally Loriel. To make sure you still receive delicious real food recipes, I’m rounding up some of my favorite bloggers to share their recipes with us over the next few weeks.
Today’s creative brunch recipe (or even dinner!) comes from Renee of Raising Generation Nourished. If you haven’t checked her blog yet, you must (especially if you are in need of allergy-friendly recipes)! If I were you, I’d start with this DIY Electrolyte Drink or these real food Potato Chips (!!). Yum! Thanks for joining us Renee!
I live for brunch.
The gooey eggs, the hot coffee, the brightly colored fruit plates. It is the perfect end to a busy week, and we do it up here at my house every weekend. My husband works his tail off all week and typically eats all 3 meals of the day at work. Saturday and Sunday mornings are our chance to cook together and sit down to warm baked oatmeal or slices of buttered apple bread. We take every advantage of slowing down on the weekends to rest, recoup, and recharge for the coming week.
Baked eggs have become somewhat of a weekend staple around here because of their kid friendliness. Muffin tins make the perfect sized breakfast for the little hands in my house. The girls love baked egg muffins, but one weekend I wanted to see if I could make the eggs in a way that would keep the yolk runny – which is my favorite way to eat an egg.
And since you can’t go wrong with crispy hashbrowns and salty cheese to go with eggs for breakfast, I decided the eggs needed to be nested right down into them! It took me a while to get the right cook time to keep the eggs runny but once I did it was like cutting into a little piece of heaven. The cook time can also be increased for those of you that like your yolks solid.
These hashbrown and cheese baked egg nests have become a favorite in the house especially with my 5 year old who shares my enthusiasm over runny egg yolks. In fact I typically end up double batching this recipe to make a dozen, and I pack them in her lunch for school. She eats them cold like a hardboiled egg and just loves them.
This recipe makes a half dozen hashbrown and cheese baked egg nests which works great for my family of 5. If you are feeding a larger crew double or triple up!
- 1 cup cheese, shredded
- 2ish cups potatoes, shredded (you’ll need about 1 large russet potato)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp ground pepper
- 6 pastured eggs
- 2 strips of pastured bacon, cooked and crumbled for the top
- Unrefined sea salt and pepper to taste for sprinkling the top
- Optional herbs, (parsley, oregano, etc) to sprinkle the top
- In a small mixing bowl combine the shredded cheese, potatoes, onion powder, garlic powder, and pepper.
- Form a “nest” cup in a 6 cup buttered muffin tin pressing the cheese/potato mixture in to the bottom and the sides well.
- Bake the hashbrown nest at 425 degrees for 15 minutes, and take them out of the oven.
- Turn the oven down to 350 degrees.
- Crack an egg into each hashbrown nest, sprinkle the top with salt and pepper, bacon crumbles, and optional herbs of choice.
- Bake at 350 degrees for 12-15 minutes depending on how runny you would like your yolk. Closer to 15-16 minutes and your yolk will be almost solid if that is how you like them. Let the egg nests cool a good 5 minutes or so before sliding a butter knife around the edge to loosen them out. This resting also lets the egg white complete cooking.
Renee is a wife and momma of 3 girls five years old and under. She is passionate about raising the next generation of kids with a better understanding where their food comes from and how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished and can be found on Facebook, Twitter, Instagram, Pinterest and Google+.