Description
Crispy, golden potato cups baked to hold a perfectly set egg yolk, offering a satisfying crunch with a creamy center ideal for any breakfast or brunch.
Ingredients
Scale
- 2 large russet potatoes
- 1 large egg white
- 4 large eggs (for cracking into nests)
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or melted butter
- Chopped fresh parsley (for garnish)
- Salt and pepper (for the eggs)
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- Shred potatoes and squeeze dry in a clean towel to remove moisture.
- Mix dried potatoes with egg white, flour, salt, and pepper.
- Press mixture firmly into muffin cups to form nests.
- Bake nests for 20-25 minutes until golden and crisp.
- Crack an egg into each nest and season with salt and pepper.
- Bake for another 8-12 minutes until egg whites are set.
- Garnish with parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: breakfast, brunch
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispness.