We're always looking for good recipes that use up our eggs.
I found this one off the Incredible Egg website, and it was a huge hit.
Not only is it easy and quick (as long as you have a food processor to do your shredding), but it's also healthy.
1/2 cup chopped onion
1 tsp. vegetable oil (we used olive oil)
1/4 cup water
2 tsp. instant chicken boullion
2 cups coarsely shredded carrots
2 cups frozen Western style hash brown potatoes
2 cups coarsely shredded zucchini
1 1/2 tsp dried dill weed
Saute onion in oil in large nonstick skillet over medium heat until tender, 3-5 minutes. Add water and boullion; stir until boullion is dissolved. Add carrots, potatoes, zucchini and dill; mix well.
Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations into vegetable mixture w/ back of spoon.
Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes.
As you can see, I did overcook my eggs a tad, but with babies involved it never hurts to cook them solid.
Served this with a side of turkey bacon.
A fun, economical new twist to breakfast for dinner!