Always motivated to get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night’s meal. I’m forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations. This recipe is an inspired short version of the irresistible original, “lifted” from my very favorite egg cookbook, “Country Egg, City Egg,” by Gayle Pirie and John Clark. Served with a simple salad, this is a great midweek meal.
Ingredients
- 3 cups mashed potatoes, heated through
- 4 eggs
- Coarse salt and cracked black pepper
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme
Instructions
- Preheat oven to 450 degrees F.
- Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.
- Remove from oven, garnish with fresh herbs. Serve immediately.
Reviews
Watch these closely while cooking; the eggs overcook really fast. I had mine in the oven at 400 degrees and only cooked them 12 minutes and they were over done and rubbery. These were quick and the flavor was very good though, so I’ll definitely make again. I also added some garlic and onion powder before cooking.
Simple, quick and delicious! The creamy, loose eggs combined with the drier texture of the mashed potatoes is a perfect combination. Yum! I served with a sprinkle of leftover chorizo on the top as well.
It’s a shame that more people haven’t tried this recipe. It is a wonderful way to use leftover potatoes, is quick and easy, and tastes great! I used ramekins which made a nice presentation and were the perfect size to yield 4 servings. We will definitely be having these again!
This was a fun and delicious presentation. I used a muffin tin for the recipe