Here is the recipe, as copied and pasted from the Food Network Website:
Ingredients
- 3 large russet potatoes, peeled
- 1/2 stick unsalted butter, melted
- Kosher salt
and freshly cracked black pepper
- Nonstick cooking spray
- 6 slices prosciutto, about 2 1/2 ounces, chopped
- 2 tablespoons maple syrup
- 6 eggs
- 3/4 cup shredded provolone
Directions
Special equipment: jumbo sized 6-cup muffin tin
Heat the oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
So, like with most recipes, I improvised a little bit. I typically love bacon or prosciutto and we actually cook with it a lot, but this time we were out of it. We had plenty of eggs and cheese, so all I needed to buy were the potatoes. I decided to skip the bacon this time. I also used cheddar cheese instead of provolone, simply because that's what I had on hand.
These Eggs in a Basket were truly so much fun to make! They look so pretty, and they're really filling. When you bite into them, the hashbrown base is crunchy and a bit salty. The egg is nice and soft (ideally you have the yolk still-runny, kind of like in an Eggs Benedict) and the cheese on top is simply amazing. We ended up eating a couple for breakfast and then eating the rest for dinner. These are one of those rare food items that would be great for any meal --- breakfast, brunch, lunch or dinner. They were also easy to make! And now...my photos.
Heat the oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
Top the eggs with crispy prosciutto and serve immediately.
So, like with most recipes, I improvised a little bit. I typically love bacon or prosciutto and we actually cook with it a lot, but this time we were out of it. We had plenty of eggs and cheese, so all I needed to buy were the potatoes. I decided to skip the bacon this time. I also used cheddar cheese instead of provolone, simply because that's what I had on hand.
These Eggs in a Basket were truly so much fun to make! They look so pretty, and they're really filling. When you bite into them, the hashbrown base is crunchy and a bit salty. The egg is nice and soft (ideally you have the yolk still-runny, kind of like in an Eggs Benedict) and the cheese on top is simply amazing. We ended up eating a couple for breakfast and then eating the rest for dinner. These are one of those rare food items that would be great for any meal --- breakfast, brunch, lunch or dinner. They were also easy to make! And now...my photos.
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| Woot Woot! Okay, I forgot to take a picture of just the hashbrown bottoms. Anyway, this is the picture of them with the eggs already baked in. You'll notice that I baked them until the whites just cooked through. They go back in the oven when you top them with the cheese, so you don't want to overcook them at this point. Also, you want the yolks to be slightly runny anyhow! |
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| And here they are covered with melted, yummy cheddar cheese! They would have been superb if a little bacon or prosciutto was added at this point, but I didn't have any on hand. Plus, this would be a good version to serve to vegetarian people or to eat on Fridays in Lent. (for all you fellow Catholics out there....holla!) |
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| And here is a finished egg in a basket out of the muffin tin! They come out surprisingly easy, as long as you remember to spray the heck out of the pan with a non-stick spray. Look how cute they are. Since you used a jumbo muffin pan, they're also a pretty big size, and the potato layer is fairly thick. These will fill you up! Enjoy! |
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