They say “Eat Breakfast like a King, Lunch like a Prince and Dinner like a Pauper”. And I completely agree with this. Breakfast is the most important meal of the day. Though I’m told several times to have a complete meal on breakfast I tend to end up with toast and butter. But the scenario has begun to change a bit from past few weeks. I’m trying to opt for healthier and complete meals rather than nibbling with fast food.
Few days back I posted a breakfast item: Bacon Wrapped Baked Egg in Toast Cup. It was a great hit; not only in my family but also as a blog post. I’m so happy that my recipe impressed so many people and helped them to enjoy their breakfast in a different way. As it is the time of Easter celebration, the breakfast recipe with egg is in demand. Many of my readers asked me if I can provide them few new recipes with egg and potato. So it was the thought; Why not punch these two and try something new again? And here I am with another breakfast egg recipe.
I tried this recipe last week for the first time and I had already repeated it few more times. This is so delicious that I ate three at a time. The crunchiness of potato basket and soft egg made me had one after another without any stop. But the best part of this recipe is its flexibility; you can make this ahead of time. If you are not an early riser like me it is specially for you only. What I do is prepare the potato basket on previous night; have one or two with my evening tea and pack the rest in an air tight container. On next morning I just crack eggs on the top of these cute baskets and bake them for 10 mins. And I enjoy my morning bliss with a cup of my favorite tea.
It is Baked Egg in Cheesy Potato Cup or Potato Nest. If you had followed my previous breakfast recipe of Bacon Wrapped Baked Egg in Toast Cup you already got the concept. But if you are new here let me explain things for you. In this new recipe we will bake the egg in oven on the top of cheesy potato nest or basket or cup; call it whichever you prefer 🙂 The trick is to make those baked potato cups crispy and crunchy in oven just like fried one. And to give them the perfect shape of a cup. While the crisp potatoes will give you the crunch and cheese will give you the oomph.
I tried this recipe last week for the first time and I had already repeated it few more times. This is so delicious that I ate three at a time. The crunchiness of potato basket and soft egg made me had one after another without any stop. But the best part of this recipe is its flexibility; you can make this ahead of time. If you are not an early riser like me it is specially for you only. What I do is prepare the potato basket on previous night; have one or two with my evening tea and pack the rest in an air tight container. On next morning I just crack eggs on the top of these cute baskets and bake them for 10 mins. And I enjoy my morning bliss with a cup of my favorite tea.
To make your Easter breakfast more blessed here is the recipe of Baked Egg in Cheesy Potato Cup for you.
Preparation Time: 15 mins
Resting ztime : 50 mins
Resting ztime : 50 mins
Cooking Time: 30 mins
Total Time: 45 mins
Yield: 6 individual serving
Ingredients:
Egg: 6
Potato: 10 small Or 4 large
Cheddar cheese: 1½ cup
Black pepper powder: 1 tsp
Chili flakes: 2 tsp
Dried herbs (oregano, parsley, basil): 1 tsp each
Oil: 1 tbsp for greasing the pan
Preparation:
Wash and clean the potatoes. Peel and grate them. soak the grated potatoes in a bowl of warm water for 20 mins.
Remove, wash and immediately dunk in cold water for 30 mins. drain water and pat the grated potatoes dry with the help of kitchen towels. Reserve them in a large glass bowl, covered with foil.
Preheat the oven to 2000C. Grease the muffin pan either with oil spray or brush.
Grate cheese in a separate bowl. Mix the cheese with grated potatoes, combine well.
Sprinkle pepper powder, dry herbs and chili flakes. Mix well with the help of your hands or spoon until everything is incorporated.
Put 2 tbsp of the mixture in each cup. Press them gently downward and toward the walls of the muffin molds to create a potato cup inside the mold. Don’t worry if some of the mixture slips on the top. It will sink during baking. Bake the potato cups at 2000C for 20 mins. Put them on upper rack of the oven if you like them extra crisp and brown.
While the potato cups are cooking inside the oven let’s crack the eggs separately in individual bowls and keep them handy. This will not only help you to pour them easily on the muffin cups but will also help you to discard extra egg whites if you are using large eggs.
When potato cups are nicely browned remove them from oven and allow them to cool a bit. Don’t remove them from mold. Pour eggs one by one to all the cups. Don’t let them overflow.
Now place the cups back in the oven and bake for 10 mins or until egg whites are set. Egg whites should be all white and yolks should be firm on the surface. If you like runny egg yolks bake them for little less time or if you like hard done yolks bake them for additional 5 mins.
Yuppiee! Baked Egg in Cheesy Potato Cups are ready to serve. Serve warm. Always. Serve toasts and butter with them. Don’t forget to sip your favorite morning tea in between.
This Baked Egg in Cheesy Potato Cup can be a cute individual snack or even a great party appetizer. Serve them with tomato ketchup or any of your favorite dip and drinks.
Happy Easter to All of You 🙂
These look amazing! Thanks for your hard work on this! I'm curious, why do you do the soaking process? How does that help and what would be the difference if I skipped that step?
It will help you to get rid of the starch from potatoes. If that part doesn't bother you, you can always use potatoes without soaking. That wont effect the taste 🙂