Food, glorious food, could very well now be called COMPLICATED. In our lives as Asheville Bed and Breakfast Inn owners, we are called upon not only to provide a delicious breakfast, but sometimes rise to this occasion while accommodating our gluten free guests.
As innkeepers, we consistently try to “keep it fresh” for our guests. We innovate and sometimes even ask our guests, particularly those with altered dietary requirements, if they have special recipes they use and really enjoy eating. This recipe was provided to us in exactly that way. It is easy, it is wonderfully well received and it has a nice aesthetic; all very important in breakfast at a bed and breakfast. Without further delay, I present to you:
Nested Eggs with Avocado (8 Nests) Turn oven to 425 degrees for baking nests only. Reduce when cooking eggs to 350 degrees.
2 cups finely shredded potatoes.
1 cup good quality sharp or extra sharp cheddar, finely shredded
1 T. olive oil
8 large eggs (Do not ignore the quality of eggs you use. They make all the difference)
Season potatoes to taste with salt, pepper plus any of the following that is a favorite of yours. We have used tarragon, basil, chives, even curry or any spices that are egg compatible.
2 slices cooked to crispy bacon, crumbled
1/3 cup shredded cheddar (reserve for tops of eggs)
1/2 tsp. chives chopped
2 avocados, chilled and thin sliced
In medium bowl mix potato, salt, pepper, olive oil and 1 cup cheddar.
Grease muffin tin (we use the Texas size)
Divide the potato mixture into the 12 cups using your fingertips to tamp down the mixture creating a nest-like shape.
Next, bake your potato nests for about 15 mins. allowing slight browning and also the cheese to melt.
Remove from oven-Reduce temperature now to 350 degrees to receive the eggs later.
Crack one egg into each nest and season it up. Salt, pepper for sure and anything from above list you’d enjoy on your egg.
Evenly divide the crispy bacon, the 1/3 cup cheddar and chives parsley or any of the above suggestions if guests don’t care for onions to top the eggs. Be creative!
Return muffin tin to 350 degree oven baking approx 13-16 mins. until white of egg is set.
Cool slightly, free up with a knife around the edges, lift out of muffin tin to plate.
Place thin sliced avocado to the side and Voila. I have also served this with summertime tomatoes sliced.
Gluten Free in it’s entirety, so very pretty and a guest favorite!
Just an Innkeeper recipe hint. This dish could also be totally Vegan. You will sub out the following: real eggs- putting scrambled, well seasoned tofu in the potato nest, the cheddar cheese, moving instead to vegan shredded cheese and ditching the bacon (they will never miss it.)
This dish will be beautiful, GF and very yummy.