Jo Cooks · by Joanna Cismaru★ 4.7 (18)
Quail Eggs in Hash Brown Nests
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 20%
CARBS 21G46% OF CAL
2G FIBER0G ADDED1G INTRINSIC17G OTHER1G TOTAL SUGAR
FAT 7G33% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quail eggs baked in crispy hash brown nests and garnished with fresh rosemary. An elegant yet simple breakfast or brunch dish that's both impressive and delicious.
mainamericanegg disheggs🔥 ovengluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large potatoes (shredded)
- 1 egg
- ¼ cup Parmesan cheese (grated)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 12 quail eggs
- 4 sprigs rosemary (fresh, optional)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 20%
CARBS 21G46% OF CAL
2G FIBER0G ADDED1G INTRINSIC17G OTHER1G TOTAL SUGAR
FAT 7G33% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 337mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 337MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.