Happy Mother’s Day to all of the mommies out there!
We couldn’t have asked for a more spectacular day. Blue skies, warm air, delicious food, and our mommies.
This spring, despite my best efforts to encourage her otherwise, a mama birdie decided to build a nest on our front porch. She was quite persistent in her choice. And after a long battle, she won. We have endured several weeks of dodging the swooping mama bird every time we stepped out of our door. Tank has decided to start using an alternative exit for fear of being taken out by an unpredictable flying object (I don’t blame him!). I’m wondering if she ever questioned her nesting option…we surely are annoying to her, as well!
This morning, after our guests had left and Julianna was settled down for her nap, I heard the sweetest chirps and peeps of new baby birds just outside of our front door. Sure enough, her babies have arrived. Perfect timing, I’d say! Happy Mother’s Day to you too, Mama Birdie.
(now not to rush things, but get those babies flying!)
So today, ever-so-appropriately, I share with your our favorite dish of the morning, Eggs in a Basket.
They are potato-y, they are cheesy, they are downright delicious. Oh yea, AND they have bacon. So basically they have become a favorite breakfast item in our home.
With a little help from some frozen hash browns and shredded cheese (how easy is that?)…
How could you not?
Happy Mother’s Day!
- 15 ounce frozen shredded hash browns, thawed
- 1 cup Cheddar cheese, shredded-plus more for topping
- 1 tablespoon olive oil
- 8 medium eggs
- salt and pepper to taste
- 1/2 pound bacon, cooked and crumbled
- 1 tablespoon parsley, chopped
- Preheat oven to 425 degrees.
- Mix hash browns, salt, pepper, olive oil, and 1 cup Cheddar cheese in a mixing bowl.
- Grease a muffin pan and and fill with potato/cheese mixture. Using your fingers, press into pan creating the shape of a nest.
- Bake 15-20 minutes, until edges have browned.
- Remove from oven and reduce heat to 350 degrees.
- Meanwhile, crack an egg into the center of each nest. Salt and pepper to taste. Place back into oven for about 10 minutes.
- Once egg has started to set, top with a sprinkle of cheese and bacon, and return to oven for another 5-10 minutes.
- Once egg is cooked to your liking, remove and let cool slightly. Sprinkle tops with freshly chopped parsley.
- To remove eggs, run a knife around the edges and use a large spoon to lift basket out of muffin tin.
- When making this recipe, I added a few more hash browns and additional cheese in order to make a dozen eggs in a basket.