Looking for a delightful recipe that uses quail eggs?

Try Quail Eggs in Hash Brown Nests

These Quail Eggs in Hash Brown Nests garnished with fresh rosemary make for a delicious breakfast or brunch. To make the nest is really easy., I basically just grated some potatoes, added an egg and some parmesan cheese for extra flavour and filled the ramekins with the potato mixture, pressing down in the middle to make room for the eggs. I baked the hash browns for about 20 to 30 minutes or until they turned brown. As you can see in this picture I used my small ramekins and I was able to crack 3 eggs in each nest. I probably could have fit 4 eggs in each. So after you crack the eggs just bake for another 5 minutes or so until the eggs are cooked to your preference. I thought it would be a great idea if I ad some rosemary around the edge of the ramekins just for the extra special effect.

Prep: 15 mins

Cook: 35 mins

Total: 50 mins

Serves: 4

INGREDIENTS

• 2 large potatoes shredded

• 1 medium chicken egg

• 1/4 cup Parmesan cheese grated

• 1/4 tsp salt or to taste

• 1/4 tsp pepper or to taste

• 12 quail eggs

• 4 sprigs rosemary fresh, optional

INSTRUCTIONS

• Preheat oven to 180 degrees. Grease 4 ramekins really well.

• In a bowl, mix shredded potatoes, medium chicken egg, Parmesan cheese, salt and pepper. Divide the mixture in 4 and fill each ramekin with the shredded potato mixture, and press down in the middle to form a nest.

• Bake the hash brown nests for about 30 minutes or until crisp and brown.

• Crack 3 quail eggs in each nest and season with salt and pepper. Bake for an additional 5 minutes or until eggs are cooked to your preference.

• Arrange rosemary around the edge of the ramekins if preferred.

RECIPE NOTES

1. Regular eggs could be used instead of quail eggs. You will need 4 eggs, 1 in each ramekin.

2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information: Serving: 1nest Calories: 83kcal (4%) Protein: 7g (14%) Fat: 5g (8%) Saturated Fat: 2g (13%) Cholesterol: 273mg (91%) Sodium: 299mg (13%) Potassium: 50mg (1%) Vitamin A: 255IU (5%) Calcium: 97mg (10%) Iron: 1.2mg (7%)