Egg Nests |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (15-1/2 oz) can hash | salt & pepper to taste | 4 eggs |
| 1 | Using equal amounts, divide hash into four portions. Line four 6 oz custard cups with the hash. Break an egg in each. Prick egg yolks and season. Place cups on plate and cover with plastic wrap. Microwave on roast or slow cook for 4-1/2 to 6-1/2 minutes (baking time depends on how you want eggs cooked.) These could be baked in standard oven at 350 for 15 to 20 minutes. Frozen hash brown potatoes (thawed) could be used in place of hash. |