Nested Eggs

Nested Eggs

Submitted by: Amy Christ

Qty Ingredient
1 tablespoonsbutter or margarine
1 cupshavarti cheese, thinly sliced
1/2 packetshrimp ramen noodle soup seasoning
1/2 cupswater
to tastesalt and pepper
1 teaspoonsdried thyme
1 teaspoonsdried sage
1/4 cupsflat-leaf parsley, chopped
16 ouncescubed hash browns with peppers
1 cupspancetta, chopped
1 cupsshrimp, washed and devained, chopped
1/2 onion, finely chopped
8 eggs
Photo coming soon!

Directions:

  1. Melt butter in a large electric skillet over medium heat. Sauté onion for 4 minutes or until softened. Add hash browns and sauté, stirring often, for about 5 minutes or until lightly browned. To the potato mixture, stir in parsley, sage, thyme, salt, pepper, and the cooked shrimp and pancetta mixture; continue cooking, stirring often, for 3 minutes or until thoroughly heated.
  2. Mix together ½ seasoning with the water, then pour over ingredients and bring to a boil. Bring heat up to 350˚F and cook, covered, for 15 minutes or until the potatoes are tender.
  3. Remove lid and with the back of a tablespoon, make 8 nests in the potato mixture. Place the thin slices of havarti cheese over each nest. Break an egg onto a small plate and slide into each nest. Season with salt and pepper again. Continue cooking, covered, for another 6 to 8 minutes or until eggs are set.
  4. Garnish with chopped green onions and sprinkled paprika. Serve immediately.