Bird’s Nest Eggs
These bird’s nest eggs are a spin on eggs Napoleon, with crispy hash browns baked into ramekins and filled with savory sausage and melted cheese. Each one is topped with a perfectly cooked egg with a soft, rich yolk for a breakfast that tastes as good as it looks.
Ingredients
Method
- Preheat the oven to 425 degrees F (220 degrees C). Put 2 empty, greased ramekins in the oven for 5 minutes to heat up.
- 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.
- 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.
- Make a small well in the center of each ramekin. Crack an egg into each well. Season with salt and pepper.
- 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.
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