3 Russet Potatoes (peeled), 1/2 cup shredded sharp cheddar, 1/2 cup shredded creamy fontina, 1/2 onion, 4 TBS butter, 6 eggs, 2 green onions (green party only) 1.5 tsp salt & 1/2 tsp pepper + extra of each to taste. 6 prepared ramekins

Using your trusty Food Processor, shred the potatoes, cheddar and fontina. Dice the onion. Squeeze the excess water out of the potatoes and the onion. Mix all together in a bowl with salt & pepper. Place enough potato mixture into your prepared ramekins to fill 3/4 of the dish, taking care to press the potatoes down. Bake at 350 in your toaster oven for about 15-18 minutes. Remove from the oven and let cool for 5 minutes. Crack an egg on top of each and sprinkle with salt & pepper. Place back in the oven for 3-10 minutes depending on how well done you like your egg. I like mine runny so it was only a 3 minute process. Sprinkle with green onions.

*We used ramekins that fit about 3/4 of a cup of potato/cheese mixture. You can also use muffin tins or smaller ramekins. If you do, your potato quantity might be more/less. If you have left over potato mixture, you can freeze and use for future nests!

CREAM CHEESE & LOX BAGEL PIZZA