Eggs in the Nest

eggsinhashbrownsHashbrown casserole is a favorite around here. I have a secret love of baked eggs as well. I also like single serve types of dishes. Meatloaf in a muffin pan? Fab. Any other be squished into muffin pans? Fab. (though not a big fan of cupcakes or commercial muffins–though I like my own very plain, low sugar, old fashioned muffins quite a bit)

So, instead of making a hashbrown casserole that I tired of long ago or taking my chances with stove top hashbrowns and fried eggs, I decided to go muffin pan style. I liked the change of pace. No frying pans were injured in the prep of this dinner. All around a win. Ok, so I should have sprayed the nonstick spray a bit better.

I used the Hungry Jack Dried hashbrowns that you add water to instead of frozen or shredding fresh or those shredded ones from the dairy section. They turned out perfect, though I was worried they were a bit wet to start. Any of them will work though.

Eggs in the Nest

Ingredients

  • 1 box Hungry Jack Hash Browns (add water according to directions and let sit) (or 1 lb shredded potatoes (frozen/fresh/dairy section)
  • 1/2 cup sour cream
  • 1 cup shredded cheese
  • Salt and Pepper to taste
  • 12 eggs

Instructions

  1. Preheat oven to 350 degrees. Spray/grease 12 regular sized muffin cups
  2. Mix potatoes, sour cream, shredded cheese, salt, and pepper.
  3. Divide into muffin cups, pressing against sides of cup and making a well in the center of each
  4. Bake for 20 minutes or until edges of potatoes begin to crisp
  5. Crack one egg into each "nest"
  6. Bake 20 minutes or until egg is done to your preference. Serve
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Waverly’s Eggs with Sour Cream Sauce Piquant

I know-you come here for holiday sauce recipes for eggs Benedict and now I am going to offer you something similar. This one is EASIER than my mother’s “holiday sauce” and different. What’s nice? It makes a nice sauce for huevos rancheros or dipping some jalapeno poppers or ok, yes, poached eggs on English Muffin halves with Canadian bacon. The recipe calls for 4 single egg servings but the sauce makes enough for easily twice that many.

This recipe from River Road Recipes, Baton Rouge, LA. 1976. Submitted by a Mrs. William M. Simmons. I imagine Waverly’s was a restaurant. Mama’s a bit foggy on Baton Rouge restaurant and family names these days, so I didn’t ask. If you do know, let me know!

Waverly’s Eggs with Sour Cream Sauce Piquant

2 cups sour cream
Juice of 2 1/2 lemons
1 teaspoon Worcestershire Sauce
4 dashes Tabasco sauce
4 eggs
4 English Muffin halves
4 slices ham or Canadian Bacon

In a saucepan, heat sour cream, lemon juice, Worcestershire sauce, and Tabasco. Poachc eggs, toast muffins and lightly fry ham. Place ham on muffin, then egg, cover with sour cream sauce. Serve immediately while hot. Serves 4.

Quick Egg Beaters Frittata

Frittata is really the wrong name for this dish and it isn’t a crustless quiche exactly either. Denise and my mother enjoy it quite a bit. I like it because it uses up leftover veggies. Half a box of mushrooms? Some slices of tomato left from Sub Night? Half an onion? Some zucchini or yellow squash starting to look like it won’t get used? Asparagus bought but nothing else came to mind and it is hitting its uh oh point? The frittata loves those things! The frittata also loves leftover fresh herbs

Here is how to make it. Grab the veggies. Slice them. You can saute them briefly if you want, it does help the flavor. Throw them in a pie plate that you sprayed with cooking spray. Top with egg beaters and the shredded or crumbled cheese of your choice. (We especially like goat cheese.) Add some Italian Seasoning, garlic, basil, thyme, rosemary–whatever spices tickle your fancy as well.

Bake at 350 until set–this usually takes 35-45 minutes at our house…less if I saute first.

Egg and Green Pepper Family Club Sandwich

Chicago seems to have a thing for egg and green pepper sandwiches-not quite like this one though. You can get them year-round in some places-other places seem to save them for Lent. Instead of fish on Friday…it is an egg and pepper sandwich on Friday.

Your corner sandwich shop doesn’t have these adorable retro beauties. You can’t beat them for thrifty, fun and tasty though!

Imagine fighting childhood obesity too-one sandwich for the whole family. Of course, if I tried to feed this to the whole family, my kids would choose no dinner. (One hates mayo, two not keen on eggs, three not fond of green pepper) That is quite all right-I find it the right size for a casual meal for the two of us.

Note the hot mayonnaise sauce is NOT spicey-but rather a cream cheese sauce with olives and pimento-adding a nice touch to this sandwich. Skip the spreading of mayo as you prepare if you plan to “pass the hot mayonnaise sauce” as suggested OR just make the hot mayo sauce and spread while assembling.

Egg and Green Pepper Family Club Sandwich

Remove the crusts from a day-old loaf of unsliced enriched or a specialty white bread. Cut in 3 lengthwise slices. Toast lightly under the broiler. Spread with mayonnaise. Place on a tray or platter. Arrange sliced green pepper on 1 slice. Cover with another slice of bread, then with a layer of hard-cooked eggs. Cover this with the remaining slice of bread. Top with seasoned sliced tomatoes. And here’s a tip–pass hot mayonnaise sauce.

Hot Mayonnaise Sauce

Combine 1/3 cup real mayonnaise, 1 (3 oz) package cream cheese and 3/4 cup milk. Beat with rotary beater until smooth. Add 1/3 cup each sliced olives and diced pimentos’ heat thoroughly in the top of a double boiler, stir occasionally.