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Freshly grated potatoes create a nest for eggs to be baked, and are topped with avocado and cilantro! This simple breakfast makes a delicious brunch item for holiday entertaining, or is perfect to enjoy throughout the week. Paleo and Whole30 approved!
I am introducing you to my new favorite breakfast. But first, let me back up a bit. I don’t have many egg recipes to share with you all, which is surprising considering I eat them EVERY DAY. Something else I eat with my eggs everyday? Avocado.
For this holiday season, I’m going the more simpler route with my breakfast and creating a recipe with the breakfast combo I love the most: eggs, potatoes, and avocado. Somehow these cute little nests seem much more fancier, although they are so simple! My whole family can enjoy for Christmas, and I won’t have to worry about spending too much time in the kitchen.
Since my first round of Whole30, I fell in love with a breakfast of eggs, potatoes, and avocado. This requires quite a bit of work that I don’t always have time for on a busy morning. So to enjoy this little combo, I’ve created these amazing little bird’s nest muffins. Grated potatoes get crispified in the oven, and then we add in an entire egg to bake for 12 minutes.
12 minutes for the most delicious, perfect, runny, and glorious egg.
Like your eggs a little more cooked? No worries! You can bake for 15 minutes to get a “hard boiled” type egg, or even whisk the eggs before dropping them on top of potatoes for a scrambled texture.
You’ll absolutely love the three layered texture going on in this breakfast. Besides the runny egg, my favorite part is the avocado topping. It tastes incredibly delicious with eggs and crunchy potatoes!
I recently discovered Simply Avocado, a new line of pure, wholesome avocado dips and spreads by the makers of Wholly guacamole (my favorite!). Simply Avocado is made with real, hand-scooped Hass avocados with just 4 ingredients or less. They make the best topping for eggs or would make a fabulous avocado toast! I love it because during these winter months, it’s sometimes difficult to find perfectly ripe avocados. Simply Avocado is always ripe and ready to eat year round! It currently comes in two different flavors: Sea Salt or Garlic and Herb. I used the Sea Salt for these bird’s nest eggs.
In case you were wondering, I am able to refrigerate these and enjoy throughout the week. The yolk still stays soft when re-heated (although not quite as runny), and they are a perfect grab and go breakfast!
Eggs in Potato Nests
Ingredients
- 3-4 small russet potatoes
- salt and pepper
- 12 large eggs
- 1 8 oz container Simply Avocado Dip and Spread Sea Salt
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare your potatoes by piercing the skin with a fork (about 7-10 per potato). Place all potatoes on a microwave safe plate and microwave for 3- 4 minutes. You want the potatoes to still be pretty firm, but slightly cooked. Cool potatoes completely (you can even do this step the night before). Gently peel off the skin, it should come off pretty easily. If not, use a peeler. Grate the potatoes.
- Preheat your oven to 450 degrees. Gently spray a 12 cup muffin pan with a non-stick spray. Place 2-3 tbsp of grated potatoes in each muffin cup. Gently press the potatoes all the way up the sides. Sprinkle each cup with a generous helping of salt and pepper. Place in oven and bake for 15-20 minutes. This will depend on your oven. If it browns too quickly then lower temperature to 425, I find that 450 works much better.
- Remove from oven and cool the potatoes for at least 10 minutes. Lower oven temperature to 425.
- Place an egg over potatoes in each muffin cup. Sprinkle with more salt and pepper. Bake for 12 minutes, egg whites will be set and yolk will be slightly runny. Can cook up to 15 minutes for a firmer egg.
- Remove from oven. Scoop 1-2 tbsp of Simply Avocado over each egg nest. Sprinkle with fresh cilantro and serve immediately.
- Can store in fridge for up to 4 days. If you plan on making ahead and reheating throughout the week, only cook for 10 minutes in the oven for a runnier egg.
THIS POST IS SPONSORED BY MY FRIENDS AT SIMPLY AVOCADO. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT RECIPES FOR YOU BY SUPPORTING PARTNERSHIPS WITH BRANDS THAT I LOVE! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Trying these this week!! How did you reheat them?
Hi Michelle! A few options here. You can bake them regularly for 13 – 15 minutes and they will be more of a hard boiled egg. If you want a runnier egg and plan to re-heat throughout the week, only bake for 10 minutes. When you reheat, I would first bring them to room temp and then bake at same temp for 5 minutes.