Hash brown eggcups

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A fun breakfast or snack recipe that can be made in advance and stored in the fridge for up to 2 days.

By Food24 April 01 2020
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Ingredients (7)

12 hash browns — thawed
12 large eggs
salt and freshly ground black pepper
1 avocado
1/3 red onion — finely chopped
45 ml fresh basil — chopped
10 ml lemon juice
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For the eggcups, pre-heat the oven to 180°C. Lightly grease a 12-cup silicone or non-stick muffin tin with cooking spray. Press a hash brown into each muffin cup. Break an egg over each hash brown. Season each lightly. Bake until cooked through, 12 – 16 minutes. Baking it for 12 minutes will provide you with a soft baked egg. Baking it longer will result in a firmer yolk. For the salsa, stir all of the ingredients together and season lightly. Serve each eggcup topped with some salsa. TIP: For a pantry alternative, replace the hash browns with slices of buttered bread that has been trimmed of their crusts. Cut them into rounds that fit into the muffin cups and add the eggs on top. Bake until set, 12-16 minutes. TIP: If preferred, the eggs can be whisked and seasoned before adding on to the hash browns. This will result in the eggcups having a frittata-like texture and appearance.

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