Let’s be honest, I like to cook using the toaster oven. It heats quickly, and the one I use at home also convection-bakes, which is a nice feature when baking. Finding cook and bakeware that fits is getting pretty easy as this style of micro baking is catching on.

I picked up a new piece of bakeware that I got to try this morning. Today I’m making baked eggs in a nest using a 5 inch round pie pan. It’s going to be 90 degrees today, and I don’t want to heat the house unnecessarily.

Preheat the toaster oven to 475 degrees.

Mix together:
1 1/2 cup pre-shredded hash-brown potatoes
1/4 cup egg substitute
Salt and pepper to taste

Spray the pan with some non-stick spray, even if using a non-stick pan. Use a fork and press the mixture into the pan gently making a bowl. Bake for 15 minutes.

While you wait, if you like, dice some breakfast meat and slice a small piece of cheese. Take the pan out of the toaster and add the filling pieces. Return to the toaster to melt the cheese.

Crack two eggs into the hash-brown bowl. I had leftover ham and cheese to add to the top. I crack each egg into a small bowl first to make sure I don’t add some shell. This also makes adding the egg to the basket easy too.

Bake the eggs for at least 10 minutes, depending how you like your eggs. If you cook them too long the yolk will turn to rubber.

Carefully remove from the pan after a few minutes. This splits easily into two portions.