Wednesday, September 19, 2012

Eggs in a Potato Basket

I saw this idea on Pinterest, and it came from this blog.  Mine didn't turn out looking as cute as the original, but they were so yummy that I decided I needed to share the recipe anyway!  I served this for dinner, along with some fresh mixed fruit, and it was a great meal!  It would also be wonderful for breakfast or brunch too! 

Eggs in a Potato Basket

2 large (or 3 medium) Russet potatoes, peeled
1/2 teaspoon salt
2 garlic cloves, minced
1 teaspoon black pepper, divided
1/4 teaspoon paprika
1/4 cup shredded cheddar cheese
8-12 medium eggs

1. Generously (this is VERY important...mine needed a little more) grease a 12 cup muffin tin.  Preheat the oven to 400 degrees.

2. Shred the potatoes using a grater, and put them in a bowl with the salt mixed in. Let them sit for about 10 minutes, and then squeeze excess liquid out. (this will allow for crispier potatoes)

3. After the water is removed, stir in the garlic, 1/2 teaspoon black pepper, and paprika.

4. Spoon 2-3 tablespoons of the potato mixture into each muffin tin.  (fill as many as you can with the right amount...mine made 12, yours could make fewer) Make sure to line the bottom and the sides, and press tightly.  Bake for 10-15 minutes, or until the outer sides are becoming slightly brown.

5. Decrease oven to 350 degrees.  Add a small amount of shredded cheese to each muffin tin.  Crack an egg into each tin, on top of the cheese. 

6. Bake for an additional 10-15 minutes, or until the egg whites are cooked, and the yolks are cooked to your preference.  Cool for 2 minutes, and then run a butter knife around the edges of each basket to remove. Top with remaining pepper, and serve warm!


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