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Baked Eggs in Potato Nests Recipe

High-end cuisine with simple ingredients! Enjoy the elegance of this recipe any time of day.

Servings: 6

Active time: 10 minutes

Total time:


  • 2 Tbsp oil (divided use)
  • 1/2 c diced onion
  • 1 tsp ground cumin
  • 7 c frozen hash brown potatoes
  • salt and pepper to taste
  • 6 Tbsp diced tomato (optional)
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp chopped parsley (optional)


  1. Preheat oven to 425°F. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add onion; cook 2 minutes or until crisp-tender, stirring frequently. 
  2. Stir in cumin. Add potatoes; stir to combine with onions. Season with salt and pepper as desired. Press potatoes firmly and cook covered 3 to 5 minutes or until crisp.
  3. Brush remaining oil over baking sheet. Arrange 6 mounds of potato mixture on baking sheet to create "nests." With back of spoon, press to make indentation in each "nest."
  4. Sprinkle 1 tablespoon tomatoes into each indentation, if desired. Crack egg into each indentation. Bake 8 to 10 minutes until set, or until cooked to desired doneness. Garnish with parsley, if desired.

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 318
Total Fat 11g (17% DV)
Saturated Fat 2.5g (13% DV)
Cholesterol 215mg (72% DV)
Sodium 120mg (5% DV)
45g (15% DV)
Protein 11g

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.