Savory Egg Nests Food

SCRAMBLED EGG NESTS

Steps:

• Heat the oven to 400°.
• In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
• Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
• Remove the nests from the oven and allow them to cool.
• Meanwhile, whisk together the eggs and milk.
• Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat.
• Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
• Add the sausage and cook until heated through.
• Add the egg mixture and stir until the eggs have set and small curds have formed.
• Season with salt and pepper to taste.
• Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
• Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
• If you like, garnish each nest with a little parsley. Serve warm.

AVOCADO ALFREDO PASTA NESTS

Steps:

• Mash 1 avocado with a fork in a bowl.
• Preheat your oven to 425 degrees F.
• Add lemon juice to mashed avocado and mix.
• Boil noodles, following directions on box for al dente pasta.
• In a pan, melt butter. Then add heavy cream, parmesan cheese and mashed avocado mix. Mix well.
• In another bowl, mix egg, seasoned bread crumbs until combined. Then add the above avocado mixture and cooked noodles, mix until noodles are coated.
• Sprinkle in parsley and mix well.
• Using a fork, rotate a small amount of noodles into a nest and place into a muffin tin. Repeat until no noodles are left.
• Bake for 12 minutes at 425 degrees F.
• Slice remaining avocados thinly; spread slightly then rotate to make a rose shape; squeeze lemon juice over the rose.
• Scoop out the baked pasta nests, let rest on a cooling rack.
• Place an avocado rose on top of each nest; garnish with sliced cherry tomatoes and sprinkle with parmesan cheese.

BREAKFAST EGG NESTS

Steps:

• Adjust oven rack to lowest position and preheat oven to 325°F.
• Coat 6 (6 oz) ramekins with cooking spray and place on sheet pan.
• Flatten each bread slice with a rolling pin to 1/8-inch thickness and place in ramekins, pressing against bottom and sides, and overlapping where necessary.
• Combine mushrooms, green onion and tarragon in small bowl; season with salt and pepper and divide among ramekins.
• Break 1 egg carefully into each ramekin; top with cheese and paprika; sprinkle with salt and pepper.
• Bake 20 to 25 minutes, rotating pan after 10 minutes, or until whites are completely set and yolks begin to thicken but are still creamy. Bake slightly longer for hard cooked yolks.
• Cool on rack 2 minutes, then unmold, and transfer to serving plates.