* 1/2 c. chopped onion * 1 tsp. vegetable oil * 1/4 c. water * 2 tsp. instant chicken bouillon * 2 c. coarsely shredded carrots (about 2 large) * 2 c. frozen Western-style hash browns (about 6 oz.) * 2 c. coarsely shredded zucchini * 1 1/2 tsp. dried dill weed * 6 eggs
What to do:
1. Sauté onion in oil in large nonstick skillet over medium heat until tender, 3 to 5 min. Add water and bouillon; stir until bouillon is dissolved. Add carrots, potatoes, zucchini and dill; mix well. 2. Cook, covered, over medium heat until heated through, about 10 min. Press 6 indentations (about 2-in. diameter) into vegetable mixture with back of spoon. 3. 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 to 10 min.
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