Eggs in Crispy Hash Baskets (Printable Version)
Golden hash brown cups filled with perfectly baked eggs and cheddar cheese, garnished with fresh chives.
# Ingredients:
→ Base
01 -
1 package (20 oz/567g) refrigerated hash browns
02 -
2/3 cup shredded cheddar cheese
03 -
5 tablespoons unsalted butter, melted
→ Filling
04 -
12 large eggs
05 -
Salt and pepper, to taste
→ Garnish
06 -
Fresh chives, chopped
# Steps:
01 -
Preheat the oven to 400°F (200°C). Thoroughly grease a 12-cup muffin tin with cooking spray or melted butter.
02 -
In a medium-sized mixing bowl, combine the hash browns, shredded cheddar cheese, and melted butter until well incorporated.
03 -
Divide the hash brown mixture evenly among the 12 muffin cups. Press the mixture firmly into the bottoms and up the sides to create cup-shaped vessels.
04 -
Bake the hash brown cups for 25 minutes, or until the edges turn golden brown and crispy.
05 -
Remove the muffin tin from the oven. Using the back of a spoon or a measuring cup, gently press down the center of each hash brown cup to create a deeper well for the eggs.
06 -
Carefully crack one egg into each hash brown cup. Season each with salt and freshly ground black pepper.
07 -
Return the muffin tin to the oven and bake for an additional 12-15 minutes, until the egg whites are set and the yolks reach your preferred consistency.
08 -
Allow the hash brown cups to cool in the muffin tin for at least 10 minutes. Run a sharp knife around the edges before carefully removing each cup.
09 -
Sprinkle chopped fresh chives over the tops and serve while still warm.
# Notes:
01 -
For runny yolks, bake for just 12 minutes after adding eggs. For firmer yolks, extend the baking time to 15-18 minutes.
02 -
These can be made ahead and reheated in a 350°F (175°C) oven for 5-7 minutes.