5.0 from 3 votes
Bird’s Nest Potato and Egg Cups
These Bird’s Nest Potato and Egg Cups use only 5 ingredients (plus salt and pepper) and are SO easy to make! This vegetarian recipe is an easy way to feed a crowd- it’s perfect for Easter morning.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 55 mins
Servings: 6 servings
Calories: 184 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 Russet potatoes
- 1 small onion finely diced
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 6 eggs
- kosher salt to taste
- black pepper to taste
- fresh chopped parsley for garnish, optional
Instructions
- Preheat oven to 425 degrees F. Use a fork to pierce the skin of the potatoes. Bake at 425° F directly on the oven rack until you can easily pierce them with a knife, approximately 45 minutes.
- Allow potatoes to cool, cut in half, and scoop potato into a medium bowl.
- Meanwhile, sauté onion in olive oil (1 tablespoon) until browned and soft. Turn off heat and melt the butter (1 tablespoon) into the onions.
- Grease 6 cups of a muffin pan with the remaining 1 tablespoon olive oil.
- Mash potatoes with onion mixture together with salt and pepper to taste. You can do this directly in the skillet, or in a bowl.
- Press potato mixture into the prepared 6 muffin cups, creating an indentation in each and making sure the potatoes are all the way up to the top of the cups.
- Roast for 30 minutes (at 425 degrees still), or until potato cups are golden brown.
- Remove from oven and crack an egg into each cup.
- Roast at the same temperature until eggs are set- approximately 12 minutes for a runny yolk and 15 for a set yolk.
- Allow to cool for at least 5 minutes, remove carefully from muffin pan with a fork or offset spatula.
- Garnish with parsley and extra salt and pepper, if desired.
Cup of Yum
Notes
- This recipe can easily be doubled to make 12 nests for a crowd.
- Time Saving Tip: Bake the potatoes the day before and store whole in the refrigerator until you are ready to make the nests.
- For a paleo/whole30/dairy free version, substitute the butter with more olive oil or ghee.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Calories
184kcal
(9%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
169mg
(56%)
Sodium
84mg
(4%)
Potassium
384mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
296IU
(6%)
Vitamin C
5mg
(6%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 184
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 169mg | 56% |
| Sodium | 84mg | 4% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.