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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A lovely little breakfast served in individual ramekins, this dish presents very well and tastes delicious. Ingredients:
1 medium potato |
1 t butter |
1/2 cup shredded cheese - more or less to taste |
3 eggs |
salt and pepper |
heavy cream |
Directions:
1. Wash and peel the potato and cut it into chunks. Place the potato in a pot of water, bring to a boil and cook until fork-tender, about 12 minutes.
2. Drain the potato, then put in a medium-sized bowl. Mash the potato, adding butter and a little bit of cream (about 1 T) until you get the right consistency. Season with salt and pepper and add a little bit of cheese (about a 1/4 cup).
3. Mix well.
4. Spray 3 10-oz. ramekins (standard size) with cooking spray and dive the potato mixture between them, pushing down with the back of the spoon so that you create a well in the bottom.
5. Next you can simply crack one egg into each well and top with cheese or you may beat each egg with a bit of cream and add the cheese to the beaten mixture, then pour it into the ramekins. My kids prefer the texture of the egg when it's beaten, although I like the traditional baked eggs.
6. Place the ramekins in a pan or on a cookie sheet and bake in a preheated 400 degree oven for about 25 minutes or until the eggs are set.
7. BEWARE: If you beat the eggs, cream and cheese instead of just plopping in a while egg, the mixture will puff up when it cooks. This is why setting the ramekins in a pan or on a sheet helps.
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