Dora & Diego Let’s Cook Birds’ Nests
Makes 4 servings
- Nonstick cooking spray
- 5 cups frozen loose-pack
shredded-style hash brown potatoes
- 5 eggs
- 2 tablespoons butter, melted
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/3 cup shredded low-fat cheddar cheese
- 6 grape tomatoes, halved (optional)
Let’s make it! ¡Vámonos!
Preheat oven to 425°F. Coat a large baking sheet with nonstick cooking spray. Place potatoes in a large bowl, breaking up any large clumps.
In a small bowl, beat 1 egg, butter, oil, and salt with a fork until well combined. Add egg mixture to potatoes and toss to coat completely. Divide potato mixture into 4 equal mounds 3 to 4 inches across. With the back of a spoon create a ¼-cup sized indention in center of each mound.
Bake in preheated oven for 25 minutes or until golden brown. Crack 1 of each of the remaining eggs into the mounds. Top with cheese. Bake for about 7 minutes until egg whites are set and yolk is almost cooked through, or to the doneness you’d like.
Transfer to plates and top with grape tomatoes, if you’d like.
Recipe reprinted from the book Dora & Diego Let’s Cook. Copyright © 2010. Photographs Copyright © 2010 by Greg Scheidemann and Chris Hennessey. Published by John Wiley & Sons, Inc.