Hen In A Nest Recipes

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HEN IN A NEST



Hen in a Nest image

This is a simple way to get your toast and eggs together in one pan. My son has been crazy for this for years and will beg me to make them for him.

Provided by Linda Kauppinen

Categories     Other Breakfast

Time 10m

Number Of Ingredients 4

2 slice bread, your favorite kind
2 large eggs
butter
salt and pepper to taste

Steps:

  • 1. You will either need a drinking glass or cookie/biscuit cutter. Cut a whole in the center of the bread
  • 2. In frying pan set to medium heat, melt a slab of butter Butter both sides of the bread and place in the pan to brown the first side.
  • 3. When bread is lightly toasted brown on the bottom, crack your egg into the hole. Note: if the pan seems dry of butter you may want to add a little inside the round opening before adding the egg.
  • 4. Allow egg to cook whites solid on the one side before you flip the hen and nest brown opposite side of bread. Serve immediately!

CHICK IN A NEST RECIPE - (4.4/5)



Chick in a Nest Recipe - (4.4/5) image

Provided by á-2788

Number Of Ingredients 9

20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled

Steps:

  • Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest

CHICKEN IN POTATO BASKETS



Chicken in Potato Baskets image

These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

4-1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon pepper
FILLING:
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups 2% milk
3 cups cubed cooked chicken
1 cup frozen peas, thawed

Steps:

  • In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside., In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts., Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

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