Nido Huevos Nest Eggs 5fix Recipes

HUEVOS AL NIDO (EGGS IN A NEST) SPANISH

Steps:

• Take each roll and cut a deep cap from the top of roll. Reserve the cap. With your fingers remove the bread from the inside of the roll. Do not break through the roll. Make sure these are the large rolls.
• Make enough cavity for the egg to fit.
• Reserve the bread.
• Warm the milk in the microwave.
• Divide the milk between the roll. Roll them around so the sides get coated with the milk.
• Add 1 tblsp butter to each roll.
• Optional: Add 1 tblsp taco seasoned hamburger.
• Drop the whole egg into the roll. Make sure the rolls are sitting flat.
• Option: Separate the eggs, and drop the yolk into each roll.
• Salt and pepper to taste.
• If eggs are separated, whip the whites in a metal bowl and add 1/2 tsp cream of tartar.
• Spoon the whites over the yolk evenly between the six rolls.(You may have more whites and may not use all of the whites.
• Place the caps back on the rolls.
• Preheat oven to 375*.
• Place the rolls on a flat baking pan.
• Baste the rolls, sides and tops with olive oil.
• Note: You may bake the tops separately on the sheet and not cover the rolls if you wish. Make sure you baste the bottoms of the tops if you bake separately.
• Bake 20 to 25 minutes.
• Note: I like to take the reserved bread, crumble it, mix with shredded cheese and coat with a little olive oil in a saute pan for a couple of minutes and serve as a "topper".
• The eggs will look like they are still uncooked, they are -- do not overcook.

SCOTTY'S NEST EGGS

Steps:

• Preheat oven to 350.
• Grease large muffin tins with Pam. Rip/shred the ham to fit around the muffin tin, making sure the bottom and sides are covered. Break egg over top of ham. Add cream and sprinkle with cheese and basil. (can be done ahead of time) Bake 12 - 15 minutes. (place water in any unused muffin cups to prevent damage).
• Serve on half of a toasted english muffin.
• The amount of the basil is only a guideline. Dried basil can be used quite successfully.

HUEVOS RANCHEROS POTATO WAFFLES #5FIX

Steps:

• Heat up a nonstick waffle iron and season according to manufacturers directions.
• In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy.
• In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended.
• Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking.
• When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up.
• Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot.
• Makes 4 hearty, delicious servings.
• If desired pass extra salsa in a bowl.