Eggs in a Potato Nest

Time to Cook: 
30 min
Time to Prepare: 
5 min
Number of Servings: 
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Crispy potatoes with bacon bits make a wonderful crust for baked eggs and become a really fantastic breakfast or light dinner. Serve them with fruit or a tossed green salad, and there's a meal! The whipping cream drizzle keeps the egg yolks from drying out as they bake, but you could add a little cheese if you want a bit more decadence.

Potatoes make a great nest for a gently baked egg


1 large russet potato

1 Tbsp oil

1 green onion, chopped finely

2 thick slices of bacon, cooked and chopped finely

4 eggs

2 Tbsp whipping cream

salt and pepper


1. Turn your oven on to 400 F. Lightly grease either 4 ramekins or 2 shallow dishes. Set aside.

2. Peel and grate the potato into a bowl. Sprinkle with about 1/4 tsp salt and toss. Let the potato sit for about 5 minutes. Using your hands, squeeze out all the liquid from the potato and place in a clean bowl. Mix with the bacon, green onion, oil, and a bit of salt and pepper.

3. Pack the potato into the dishes, lining the bottoms and going up the sides. Place the dishes on a baking sheet and put them in the oven. Bake about 15 minutes, until the potato starts to brown and crisp up.

4. Pull the dishes from the oven and turn the heat down to 350 F. Crack an egg in the ramekins (or two in the larger dishes) and drizzle each with the cream. Place the dishes back into the oven to bake until the eggs are set.