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Easy Eggs Napoleon Brunch

Crispy hash brown nests baked to golden perfection, holding a savory cheesy center and topped with a perfectly cooked runny egg. The ultimate all-in-one brunch bite.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 nests
Course: Breakfast, Brunch
Cuisine: American, Modern
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4 cups Russet potatoes shredded and squeezed dry
  • 3 tbsp olive oil or melted butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup cheddar cheese shredded
  • 6 strips bacon cooked and crumbled
  • 1 large egg for binding
The Filling
  • 6 large eggs whole
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Muffin tin or square brownie pan
  • Large mixing bowl
  • Cheese cloth or clean towel
  • Box grater

Method
 

  1. Preheat your oven to 400°F (200°C). Generously grease a 6-cup jumbo muffin tin or square brownie pan.
  2. Wash, peel, and shred the potatoes. Place shreds in a clean towel and squeeze vigorously to remove as much liquid as possible.
  3. In a large bowl, mix the dried potatoes, olive oil, salt, pepper, garlic powder, shredded cheese, crumbled bacon, and the 1 binding egg.
  4. Divide the mixture into the muffin cups. Press firmly against the bottom and sides to create a 'nest' shape. Ensure there are no holes in the bottom.
  5. Bake for 20-25 minutes until the edges are deep golden brown and crispy.
  6. Reduce oven heat to 350°F (175°C). Crack one whole egg into the center of each baked nest. Season egg with a pinch of salt/pepper.
  7. Bake for another 10-15 minutes, or until the egg whites are set but the yolk is still runny.
  8. Let cool for 5 minutes before gently removing from the pan. Garnish with fresh chives and serve hot.

Notes

Ensure you squeeze the potatoes very dry, otherwise the nests will be soggy rather than crispy.