“Eggs in a basket” cheesy mashed potato style!
Have you ever had leftover mashed potatoes in the refrigerator and not know what to do with them? If you ask my husband, he would say “make a mashed potato and ketchup sandwich” if you ask me, I’d say “get creative”! This “spark of inspiration” came to me early one morning when I was deciding what to have for breakfast. I decided to give this idea a try, and I am so glad that I did!
“Eggs in a basket” cheesy mashed potato style!
Recipe created by yours truly!
Ingredients
- 1 cup of leftover mashed potatoes
- 2-3 eggs
- 1 tablespoon Olive oil or butter (for cooking)
- ⅓ cup Cheddar cheese, shredded (or cheese of your choice)
- Salt and pepper to taste
- Additional topping options include bacon bits, breakfast sausage, garlic, and onions.
Instructions
- Begin by heating a small frying pan over medium-high heat on the stovetop.
- Add olive oil (or butter) and lift to evenly coat the whole bottom of the frying pan.
- Add your mashed potato leftovers to the frying pan and press them to evenly fill the frying pan.
- Allow the potatoes to cook for 5 to 6 minutes. Add additional seasonings or toppings now if they need to be heated through.
- After the potatoes have been cooking for about 6 minutes, carefully create a hole that partially exposes the bottom of the frying pan.
- Crack your egg into the hole, careful not to break the yolk.
- Repeat for however many eggs you are using (I wouldn’t use more than 3).
- Reduce heat a bit to medium heat and cover to allow whites of the eggs to cook.
- Remove the lid after 3 to 4 minutes, add salt and pepper (if you haven’t already). If the whites of the eggs are still runny, return the lid to the frying pan and allow to cook an additional minute. Repeat until the whites are cooked.
- Reduce heat or turn the heat off, add additional toppings (that don’t need to be heated through) and cheese.
- Cover the frying pan and allow the cheese to melt
- Carefully place the entire contents of the frying pan onto a plate, serve warm!
I didn’t make any toast to dip into the egg yolks as I normally would when I make sunny side up eggs. Instead, I used the mashed potatoes as the “dipping agent”. This ended up being a very unique, flavorful, and filling breakfast! I would absolutely try it again and continue to experiment with different toppings and seasonings. This is a dish not to be rushed into cooking faster. It requires a delicate and conservative touch to prevent burning your potatoes but also making sure your egg whites are cooked, leaving the yolks runny and allowing the cheese to melt. If you feel the heat is too high at any point, reduce it and just take extra time to make sure you cook it perfectly!
Eggs in a Basket-classic
Classic recipe thanks to https://realhousemoms.com/eggs-in-a-basket/#wprm-recipe-container-69979
Ingredients
- 2 Slices Bread
- 2 Eggs
- 2 Tablespoon Butter at room temperature
- Salt and pepper
Instructions
- Using a sharp round, Cookie Cutter cut out the center of the bread. Butter each side including the cutouts.
- Heat a heavy griddle on medium-high heat.
- Place the buttered bread including the cutout on the hot griddle. Cook for 1-2 minutes until it is light golden brown and is crispy.
- Flip the bread slice and the cutout.
- Break one egg slowly on the hole. Sprinkle a little salt and pepper. Cover and cook for a minute on medium heat, serve immediately.
