Chive Egg “Nests”

By Erika on March 5th, 2016 / / No Comments

These little potato “nests” are so cute and great for a brunch table. The trick is to completely rinse the starch out of the potatoes and dry them well so they aren’t sticky. Make a veggie scramble if you want and put inside the nest if you want to change it up a bit- either way, the crispy potatoes are a great compliment to the soft scrambled eggs.


Chive Egg “Nests”
Prep time
Cook time
Total time
Serves: Makes 8 mini "nests"
For the "nests":
  • 3 medium-large russet potatoes- peeled, shredded and rinsed with cold water until starch is washed away then patted dry
  • 2 eggs, beaten
  • 1 tablespoon chopped chives
  • ½ teaspoon salt
  • about 1 cup vegetable oil
For the eggs:
  • 8 eggs
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly cracked pepper
  • 2 tablespoons butter
  • ½ cup cheddar cheese, shredded
  • 1 teaspoon chopped chives plus some for garnish
  1. In a large bowl, stir potatoes, 2 beaten eggs, chives, and the ½ teaspoon salt. Shape mixture into 8 "nest" mounds (about ⅓ cup- ½ cup each). Heat vegetable oil in skillet over medium-high heat (oil should be about ½ inch deep). Place 2-3 nests in skillet at a time, being careful not to crowd the pan. Spoon hot oil over the nests the entire time to cook the inner part of it. When golden brown (about 3-4 minutes, flip over and cook another minute or two. Repeat with remaining "nests".
  2. Make eggs. Whisk eggs, salt and pepper. In a large skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom, about 2-3 minutes. Use a spatula to scrape the bottom of skillet and repeat until eggs are almost set, about 4 minutes. Add cheese and chives and fold to melt cheese. Remove from heat.
  3. Spoon about ⅓ cup of egg mixture into each "nest". Sprinkle with chives for garnish and serve.

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