Potato Egg Baskets


Potatoes, eggs, prosciutto and some herbs all in one! These are a very pretty addition to a breakfast or brunch spread, or keep in the freezer for a great protein snack!

Blog potato egg baskets-4 Blog potato egg baskets-3 Blog potato egg baskets-2 Blog potato egg baskets-1

Ingredients

  • 1 1/2 pounds Yukon gold potatoes, peeled and grated (super fast – run potatoes through your food processor with grater blade)
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup grated Parmesan cheese, divided
  • 12 eggs
  • 3 slices prosciutto, chopped
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped parsley
  • Salt and pepper, to taste
  • Cayenne pepper, to taste (optional)

Preparation

  • Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
  • Combine potatoes, butter, 1/4 cup cheese, salt and pepper in a bowl. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
  • Bake until just golden brown, 15 to 18 minutes. Remove from the oven and reduce the temperature to 350° F.
  • Gently crack 1 egg into each potato basket. Sprinkle with prosciutto, chives and parsley.
 Top each egg with remaining cheese.
  • Return to the oven and bake until eggs are set, 10 to 13 minutes. Sprinkle with cayenne pepper before serving.

Thanks PCC Natural Markets!

dit-elle-Esther

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