Recipes

Potato-Nested Eggs

Nested eggs offer a clever twist on traditional breakfast fare. Shredded potatoes form edible cups that cradle sunny-side up eggs, while chicken, celery, and herbs add savoury depth. As the potato cups crisp in the oven, the eggs cook to runny-yolked perfection, creating a contrast of textures in each bite.
Serves 4
Prep Time 10 min
Cook Time 33 min
Print Recipe

Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 1 cup (250 mL) finely chopped onion
  • 1 cup (250 mL) finely chopped celery
  • 1 large baking potato, peeled and cubed
  • ¼ cup (60 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
  • ½ cup (125 mL) low sodium chicken broth
  • 8 eggs

Instructions

  • Step 1

    Preheat oven to 350°F (180°C).

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Place skillet in preheated 350°F (180°C) oven and bake, uncovered, until the potatoes are tender, about 15 minutes.

  • Step 5

    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.

Nutrition Facts

Per serving
Calories380
Fat18 g
Saturated Fat5 g
Trans Fat0 g
Carbohydrate16 g
Fibre2 g
Sugars3 g
Protein36 g
Sodium270 mg

You Might Also Like