Baked Eggs in Cups
The next time you serve baked potatoes for dinner, put about
half a dozen more potatoes than you need in the oven. You can use the left-over
spuds for this recipe the next morning: Take 4 to 6 day-old baked Idaho russets
and shred them. Spray a 12-hole muffin tin with Pam. Divide the
shredded potatoes evenly among the 12 muffin holes. With your fingers or a
spoon, shape the potatoes into 12 little cups. Spray again with Pam and bake at
400F for 15 to 20 minutes, until golden brown. Remove tin from oven and gently
crack an egg into each cup. Season with coarse salt and fresh ground pepper. Return
to oven and bake about 15 more minutes, until yolks are just set. Serve warm
with fresh fruit and juice.
No comments:
Post a Comment