Name: Bird’s Nest Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 1 1/2 cups shredded hashbrowns, thawed and patted dry; 1 1/2 Tablespoon butter; 1/4 cup cooked crumbled sausage; 1/4 cup shredded Cheddar cheese; 2 whole eggs; Salt and freshly ground black pepper

Ingredients

2 serv.

1 1/2 cups shredded hashbrowns, thawed and patted dry
1 1/2 Tablespoon butter
1/4 cup cooked crumbled sausage
1/4 cup shredded Cheddar cheese
2 whole eggs
Salt and freshly ground black pepper

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C). Put 2 empty, greased ramekins in the oven for 5 minutes to heat up.
2 Melt butter in a skillet over medium-high heat. Spread hashbrowns in a thin layer in the skillet; cook, stirring as little as possible, until golden and crispy.
3 Carefully remove hot ramekins from the oven. Divide hashbrowns and carefully press hashbrowns into the bottom and up the sides of each ramekin. Press firmly. Sprinkle sausage evenly over hashbrowns; sprinkle with cheese.
4 Make a small well in the center of each ramekin. Crack an egg into each well. Season with salt and pepper.
5 Carefully return ramekins to the oven; bake for 12 to 18 minutes, based upon how you want the yolk. 12 to 14 minutes will leave a runny yolk; at 15 to 18 minutes, the yolk should be jammy to firm.