Description
Perfect for Easter brunch.
Ingredients
- FOR THE NESTS:
- 3 whole Medium-large Russet Potatoes
- 2 whole Eggs, Beaten
- 1 Tablespoon Chopped Chives
- ½ teaspoons Salt
- 1 cup Vegetable Oil
- FOR THE EGGS:
- 12 whole Eggs
- ½ cups Whole Milk
- ½ teaspoons Salt
- ¼ teaspoons Fresh Cracked Pepper
- 2 Tablespoons Butter
- 1 cup Shredded Cheddar Cheese
- 1 Tablespoon Chopped Chives (plus More For Garnish)
Preparation
For the nests: Peel and shred potatoes. Rinse with cold water until starch is washed away then pat the potatoes dry.
In a large bowl, stir potatoes into the beaten eggs, chives, and salt. Shape mixture into 12 “nest-shaped” mounds (about 1/3 cup to 1/2 cup each).
Heat vegetable oil in a skillet over medium-high heat (oil should be about 1/2 inch deep). Place 2-3 nests in the skillet at a time, being careful not to crowd the pan. Spoon hot oil over the nests the entire time to cook the inner part of it. When golden brown (about 2-3 minutes), flip over and cook another minute or two. Remove cooked nests to a paper towel lined plate. Repeat with remaining nests.
For the eggs: In a large bowl whisk eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat then pour in the egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom, about 2-3 minutes. Use a spatula to scrape the bottom of skillet and let the uncooked eggs spread to the bottom. Repeat until eggs are almost set, about 4 minutes. Add cheese and chives and fold everything together to melt cheese. Remove from heat.
Spoon about 1/3 cup of egg mixture into each nest. Sprinkle with chives for garnish and serve.
