Nested Eggs

4 Servings

prep. time 10 min.

cook time 33 min.

Print Version

Nutrients per Serving

Calories

380

Fat

18 g

Saturated Fat

5 g

Trans Fat

0 g

Sodium

270 mg

Carbohydrate

16 g

Fibre

2 g

Sugars

3 g

Protein

36 g

Ingredients

2 tbsp

25 mL

vegetable oil

1 cup

250 mL

finely chopped onion

1 cup

250 mL

finely chopped celery

large baking potato, peeled and cubed

1/4 cup

50 mL

fresh chopped Italian parsley

1 tsp

5 mL

dried sage

1 tsp

5 mL

dried thyme

Salt and pepper, to taste

1 cup

250 mL

cubed cooked chicken or turkey

1/2 cup

125 mL

low sodium chicken broth

eggs

Method

Preheat oven to 350°F (180°C).
Heat oil in 10-inch (25 cm) non-stick ovenproof skillet over medium heat. Add onion and celery; sauté until softened, about 4 minutes. Add potato; sauté, stirring often, until lightly browned, about 5 minutes.
Stir in parsley, sage, thyme, salt, pepper and chicken; continue cooking, stirring often, until thoroughly heated, about 3 minutes. Add broth and bring to a boil.
Place skillet in preheated 350°F (180°C) oven and bake, uncovered, until the potatoes are tender, about 15 minutes.
Remove skillet from oven; make eight nests in potato mixture with back of spoon. Break an egg into each nest. Season with salt and pepper. Return skillet to oven and continue baking until eggs are set, 6 to 8 minutes. Serve immediately.

Notes

If handle of skillet is not ovenproof, cover it completely with double thickness of aluminum foil.

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