• Place your Muffin Flexipan® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 400F/200C.

BRUNCH EGG NESTS PREPARATION

• Cut your onion in quarters. Place them directly in your Eco Chop and give it a few pulls to chop it to your liking. Set aside.
• In a mixing bowl, toss the hash browns with the chopped onion. Add Salt and Pepper (Season to taste). Divide the mixture into the 4 wells of your Flexipan®.
• Gently form into nests/crusts, working the hash browns up the sides of the mold with your shaper. Place half bacon strips in each well, forming a circle/wall to contain the egg. Gently press against the hash brown crust to allow the bacon to remain upright.

BAKE!

• Bake for 20 minutes at 400F/200C. Then, remove carefully from the oven to add the egg.
  
• Crack an egg into the center of each well. Return to oven and bake for another 20 minutes or less depending on how well you want the egg cooked. Also add your grated cheese half way in.
  
• Once your Brunch Egg Nests are out of the oven, let them cool down for about 10min. Then, Unmold, Top with Herbs de Provence and Enjoy with a salad on the side. Bon Appétit!