Scrambled Eggs in Potato Nests

Sorry for the craptastic picture, folks. The morning light in my kitchen is kind of wonky, so sometimes it's hard to get good pictures of all the yummy breakfasts we've been eating lately.

I made this cute little take on "birds in a nest" last weekend for breakfast, and it was heartily enjoyed by all -- including Andrew, who's never really been a huge fan of scrambled eggs (he'd like his eggs fried hard, thank you very much, and do not skimp on the black pepper). They tasted great and were really easy to prepare. I had two issues with this meal, though: It dirtied a lot more dishes than I like to deal with on a Sunday morning, and the hashbrowns didn't get as crispy as I would have liked. If I make these again, I'll mix a small amount of vegetable oil in with the hashbrowns, just to help them get a little bit crispier.

Those two things aside, though, this was a flavorful and fun weekend breakfast. Plus, it was a great way to use up some of the chives from my herb garden before the frosts come and kill them off for the winter.

Scrambled Eggs in Potato Nests
source: adapted from Better Homes and Gardens

2 cups refrigerated hash brown potatoes
2 eggs, beaten
1/2 tablespoon snipped fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper
6 eggs
1/3 cup milk
1 teaspoon snipped fresh chives
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons butter or margarine
3/4 cup shredded cheddar cheese

1. Preheat oven to 375 degrees. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, 1/2 tablespoon chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Shape mixture into 6 equal-sized mounds on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.

2. Meanwhile, beat together the 6 eggs, milk, 1 teaspoon chives, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.

3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.

4. Spoon a small amount of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes 6 "nests"