This oh-so-adorable and tasty brunch dish will wow guests
Switch up your brunch staples, pairing eggs with hash browns and prosciutto rather than your typical toast and bacon. Don’t let the aesthetics fool you—these egg “nests” are simple to make and delicious.
To start, prep the night before, leaving frozen hash browns in the refrigerator to thaw overnight. Add hash browns, olive oil, flour, salt, and pepper to a bowl, blending the ingredients together. Next, coat the bottom of a cupcake tray with butter, adding a dash of flour to each “nest.” Shake to spread the flour evenly. Then add the hash brown base to the cupcake slots. Place in the oven, baking until the hash browns are visibly brown on the edges.
Remove from heat and top each nest with shredded gruyère cheese and prosciutto: one of our favorite savory combinations. Crack an egg over each nest and then continue filling to the top, adding more prosciutto, cheese, and hash browns. Sprinkle chopped fresh parsley over the nests. Place the tray back in the oven, baking so that the eggs cook but don’t fully solidify.
Remove from heat and serve immediately—this dish tastes best when the eggs are freshly cooked and still warm from the oven. Dig in with a fork, letting the yolk seep into the hash brown base to experience maximum flavor. This dish is sure to please brunch traditionalists and adventurous eaters alike.