Potato and Egg Baskets | PCC Natural Markets

Potato and Egg Baskets

Yield: 1 dozen

Your rating: None (21 votes)

These ingredients are:
corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Don't put all of your eggs in one basket, unless that basket is made out of potatoes!



Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.

Place grated potatoes in a piece of cheesecloth or a clean kitchen towel and gently squeeze out excess liquid. 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.

Each basket: 160cal, 8g fat (3.5g sat), 235mg chol, 260mg sodium, 13g carb, 1g fiber, 1g sugars, 10g protein

Recipe by Jackie Freeman, PCC Chef

More about: breakfast, eggs, potatoes


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