{"id":461,"date":"2012-08-05T09:20:37","date_gmt":"2012-08-05T17:20:37","guid":{"rendered":"http:\/\/erikbraun.com\/wp\/?p=461"},"modified":"2012-12-09T05:30:44","modified_gmt":"2012-12-09T13:30:44","slug":"toaster-oven-baked-eggs","status":"publish","type":"post","link":"http:\/\/erikbraun.com\/wp\/2012\/08\/05\/toaster-oven-baked-eggs\/","title":{"rendered":"Toaster Oven Baked Eggs"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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Preheat the toaster oven to 475 degrees.<\/p>\n

Mix together:
\n1 1\/2 cup pre-shredded hash-brown potatoes
\n1\/4 cup egg substitute
\nSalt and pepper to taste<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Carefully remove from the pan after a few minutes. This splits easily into two portions.<\/p>\n

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