Avocado Egg Toast and Hash Brown Cups
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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Easy Breakfast Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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)
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