Avocado Egg Toast and Hash Brown Cups

Jumpstart your day with these delightful Avocado Egg Toast and Hash Brown Cups. This recipe combines crispy, flavorful hash brown nests with creamy avocado and perfectly baked eggs for an easy, satisfying, and impressive breakfast or brunch treat. It’s incredibly simple and packed with deliciousness.

Gather these simple ingredients for a fantastic meal.

• Potatoes for hash browns
• Olive oil
• Salt
• Black pepper
• Garlic powder
• Ripe avocados
• Lemon juice
• Large eggs
• Fresh parsley or chives

Customize your Avocado Egg Toast and Hash Brown Cups with these simple swaps.

1. Preheat oven to 400°F (200°C) and lightly grease a 6-cup muffin tin.
2. In a medium bowl, combine the grated potatoes with the olive oil, salt, black pepper, and garlic powder. Mix well until the potatoes are evenly coated.
3. Press about 2-3 tablespoons of the potato mixture into each muffin cup, forming a firm nest shape that goes up the sides.
4. Bake the potato nests for 20 minutes, or until they are golden brown and crispy around the edges.
5. Carefully remove the muffin tin from the oven. Crack one egg into the center of each potato nest.
6. Return the tin to the oven and bake for another 8 to 10 minutes. Bake longer for firmer egg whites and yolks, or shorter for runnier yolks.
7. While the eggs bake, mash the ripe avocados in a small bowl. Stir in the lemon juice and a pinch of salt. Mix until smooth and creamy.
8. Once the eggs are cooked to your preference, carefully remove the muffin tin from the oven.
9. Spoon a generous amount of the mashed avocado over each egg and hash brown cup.
10. Garnish with fresh chopped parsley or chives before serving immediately.

• Overcrowding the muffin tin: This can make the hash brown cups stick and prevent them from getting crispy. Use just enough potato mixture to form thin nests.
• Undercooking the hash browns: Ensure the potato nests are golden and crisp before adding the eggs. This ensures they hold their shape and have a good texture.
• Overcooking the eggs: Watch the eggs closely during the final baking stage. Overcooked yolks can become dry and less appealing.

• Spicy Kick: Add a pinch of red pepper flakes to the avocado mash or a dash of your favorite hot sauce.
• Cheesy Delight: Sprinkle a little shredded cheese (like cheddar or Monterey Jack) over the eggs during the last few minutes of baking.
• Vegetable Boost: Mix finely diced bell peppers or onions into the potato mixture before pressing it into the cups.

• Serve these Avocado Egg Toast and Hash Brown Cups as a complete meal with a side of fresh fruit.
• Pair them with a light salad for a satisfying brunch or lunch option.
• Enjoy them with a cup of coffee or freshly squeezed orange juice.

Can I make this ahead?

You can prepare the hash brown cups (bake them until golden) and store them in the refrigerator. Then, crack the eggs into them and bake when ready to serve. The avocado topping is best made fresh.

How do I store leftovers?

Store any leftover Avocado Egg Toast and Hash Brown Cups in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.

These Avocado Egg Toast and Hash Brown Cups offer a perfect blend of textures and flavors. They are a fantastic way to elevate your breakfast routine with minimal effort.

Avocado Egg Toast and Hash Brown Cups

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A satisfying breakfast or brunch recipe pairing crispy hash brown nests with creamy avocado and perfectly baked eggs. Each serving features a savory potato foundation, chunky avocado spread, and a runny-yolk egg for a rich, flavorful start to the day.

• Author: basma
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 6 servings 1x
• Category: Easy Breakfast Recipes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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3 medium potatoes (peeled and grated)
2 tablespoons olive oil (extra virgin recommended)
1 teaspoon salt plus pinch
1/2 teaspoon black pepper (freshly ground)
1/2 teaspoon garlic powder
2 ripe avocados
1 tablespoon lemon juice
6 large eggs (free-range if possible)
2 tablespoons fresh parsley or chives (chopped, for garnish)

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Instructions

Preheat oven to 400°F (200°C) and lightly grease a 6-cup muffin tin
In a medium bowl, combine the grated potatoes with the olive oil, salt, black pepper, and garlic powder
Press 2-3 tablespoons of the potato mixture into each muffin cup to form a firm nest shape
Bake for 20-25 minutes, until golden and crispy
Crack one egg into each hash brown nest and return to the oven for 5-7 minutes, until the eggs are set
Mash avocado with a fork and lemon juice in a small bowl. Spoon the avocado mixture onto each hash brown cup and garnish with chopped chives

Notes

Use a 6-cup muffin tin for consistent shape
Optional: Add shredded cheddar cheese to hash brown dough for a cheesy version
Leftover hash brown dough can be refrigerated in an airtight container for up to 2 days

Nutrition

• Serving Size: 1 hash brown cup with 1 egg and 1/2 avocado serving
• Calories: 250
• Sugar: 1g
• Sodium: 130mg
• Fat: 10g
• Saturated Fat: 1.5g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 6.5g
• Cholesterol: 185mg