This is a super easy breakfast or brunch dish that looks so fancy it is perfect to serve guests for holidays. Personally I love when the oven can do the work for me and I get the rewards. So I make this for myself.
In this recipe I have you shred your own potatoes because it is easy, but if you are in a rush, you can use a bag of those freshly grated potatoes you find at the store. They will do in a pinch. You can also grate sweet potato.
I like to cook my eggs until the whites set up but the yolk is runny. This way the potato basket can soak up the yolk when I cut into it.
Cook: 55 min
3 Russet Potatoes (or sweet potatoes)
6 fresh eggs
½ teaspoon salt
¼ to ½ teaspoon black pepper
3 tablespoons coconut oil divided
Preheat oven 350
Peel and grate the potatoes. You can use a hand grater or the food processor.
Take the grated potatoes and put into a cheesecloth or kitchen towel, squeeze all the water out of them.
Put in a bowl and toss with the salt, pepper and 2 tablespoons of melted coconut oil. Mix well using your fingers.
Take the 1 tablespoon of coconut oil and grease the insides of 6 muffin tins.
Put the shredded potato mixture evenly in the six greased muffin tins. Use your fingers to press down on the sides and bottoms of the potatoes to make a nest.
Bake in oven 35-40 minutes until brown. Remove tray from oven leaving nests in muffin tin to cool. (You can do this step a few hours ahead of time.)
Gently crack one egg in each nest.
Put tray in oven and cook until desired doneness 8 – 12 minutes.
Remove the nests from the muffin tin and serve.