BIRD'S NEST BREAKFAST CUPS
I got the basics of this recipe from a friend of mine and thought it was a great idea since these little nests can be made ahead, which I love. They are delicious, easy to make, and can be customized to your own tastes. I not only use the recipe as a delicious grab-and-go breakfast, but serve it to guests nestled into some lovely cheese grits, alongside fresh fruits and French toast made on a panini press. Oh, and don't forget the mimosas!
Provided by EPHESIS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
- Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
- Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
- Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 13.3 g, Cholesterol 203.9 mg, Fat 18.4 g, Fiber 1.1 g, Protein 12.9 g, SaturatedFat 6.6 g, Sodium 815.6 mg, Sugar 0.4 g
HEN IN A NEST
This is a simple way to get your toast and eggs together in one pan. My son has been crazy for this for years and will beg me to make them for him.
Provided by Linda Kauppinen
Categories Other Breakfast
Time 10m
Number Of Ingredients 4
Steps:
- 1. You will either need a drinking glass or cookie/biscuit cutter. Cut a whole in the center of the bread
- 2. In frying pan set to medium heat, melt a slab of butter Butter both sides of the bread and place in the pan to brown the first side.
- 3. When bread is lightly toasted brown on the bottom, crack your egg into the hole. Note: if the pan seems dry of butter you may want to add a little inside the round opening before adding the egg.
- 4. Allow egg to cook whites solid on the one side before you flip the hen and nest brown opposite side of bread. Serve immediately!
WALNUT PESTO BROILED CORNISH HENS
Steps:
- 1. Set the oven rack on the lowest level and preheat the broiler to high. Line the bottom of a broiler pan with foil and brush with oil.
- 2. Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add 1 tablespoon water and process until smooth and creamy, about 30 seconds. (Makes about 1 cup.)
- 3. Pat the chicken dry and carefully loosen the skin to form a pocket under the skin. Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin. Season each side of the chicken with salt and pepper. Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes. Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes. Garnish with lemon and serve with potatoes.
- Total Fat: 51 grams
- Saturated Fat: 12 grams
- Total Carbohydrates: 3 grams
- Protein: 37 grams
- Sodium: 724 milligrams
- Cholesterol: 185 milligrams
- Fiber: 1 gram
- Recipe courtesy of Food Network Kitchens for entwine.
- Copyright 2010 Television Food Network, G.P. All rights reserved
HENS BREAKFEST NEST
These little muffin nests are delish. The family loves them for a quick breakfest or to pack into the lunch bag for work to eat with the coffee. Co-workers are always curious and want one. I have baked these little Hens nests every other day since Christmas Eve.
Provided by Patricia Clevenger
Categories Other Appetizers
Time 50m
Number Of Ingredients 14
Steps:
- 1. Combine the hash browns, butter, salt and peppercorns. Stir well. "Pam" the Muffin tin. Press this mixture onto and on the sides of the muffin tins. (I also use muffin papper cups as well.)
- 2. Bake the nest at 400 degrees for 12 minutes or until brown little edges.
- 3. While the nest is browning, dice up the half red pepper(Julianne style, and cut the green onion into small slices also.
- 4. Cut the sausage link into 1/4 inch slices> I then stack three and quarter. Do all the sausage slices into quarters. Brown the sausage in frying pan. I also put a smig of olive oil if needed into my non stick pan.
- 5. Time to take the nests out of the oven. Evenly distribute the sausage pieces into the bottoms of the nests.
- 6. Combine and whip the eggs with a wisk.
- 7. Add the cheese, dices red bell pepper and green onion to the whipped egg mixture.
- 8. Use a large spoon to dip into the egg mixture and spoon over the sausage and into the nests. Make sure to not over load the nest. You have to use the spoon to get to the peppers and onion and cheese but also egg. Bake for 25 minutes.
- 9. A few dashes of hot sauce if desired on top or use chives or onion to top.
CORNISH GAME HENS WITH GARLIC AND ROSEMARY
Crusty garlic bread and a nice light Chianti wine complement this meal very well.
Provided by MOONANDBACK
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g
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