Sunday, February 6, 2011

Eggs in a Basket

We made these for dinner last night and absolutely loved them!

I came across this recipe from Sunny Anderson after I bought a Wilton jumbo muffin pan a week or so ago. I think I'll make some monster cornbread in the pan next.

I did make a few minor changes to the original recipe.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 1 hour 10 minutes


  • 3 large russet potatoes (or 6 medium), peeled
  • 1/2 stick unsalted butter, melted
  • 4 slices thick-cut bacon
  • 2 T real maple syrup
  • 6 medium eggs
  • 3/4 cup Italian cheese blend, shredded
  • Wilton jumbo muffin pan

1. Preheat oven to 350 F.

2. Shred potatoes using a box shredder or a food processor. Place potatoes in a cheese cloth and wring several times to remove as much moisture from the potatoes as possible.

3. Place potatoes in a large bowl. Add melted butter and season with salt and pepper to taste. Mix well.

4. Spray large muffin pan with non-stick spray. Divide potatoes between cups in the pan. Form baskets with the potatoes by pressing them against the sides of the cups. You'll want the potatoes to reach nearly to the top as they will shrink when baked.

5. Bake 40-50 minutes or until the tops are golden brown and the potatoes are cooked.

6. During the last 10 minutes or so of cooking the potatoes, cook the bacon in a skillet on your stovetop (or in the oven with then potatoes, but you'll have to start them earlier). Let drain on a paper towel-lined plate. Keep warm.

7. Remove potatoes from oven and crack a single egg into each potato-lined cup. Return to oven and bake 6-10 minutes or until the whites are cooked and the yolks have set.

8. In a small bowl, mix the crumbled bacon and syrup.

9. Turn oven to broil. Divide cheese amongst cups and place under broiler until cheese melts and gets slightly golden. Remove from oven, top with bacon and syrup mix, and serve.

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