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Bacon and Mashed Potato-Baked Eggs

From Country Egg, City Egg: More Than Five Dozen Recipes for New Egg Classics

2 large (preferably Yukon Gold) potatoes, peeled and cut into small chunks
3/4 cup water
Salt, to taste
4 tablespoons unsalted butter
Freshly ground black pepper, to taste
1/4 cup cooked, chopped bacon
2 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley, chives or other herb for garnish

Preheat oven to 400°F.

Combine the potatoes, water, salt and 3 tablespoons of the butter in a saucepan over medium heat. When the butter has melted and the water has come to a boil, stir the potatoes, reduce the temperature to low and cover tightly with a lid.

After 10 minutes, check the potatoes. If the water has evaporated, add 1/4 cup water and stir. Continue to cook until the potatoes are completely cooked through, about 20 minutes.


After the potatoes are soft, mash well, add bacon and continue mashing and moisten with 1 to 2 tablespoons of water if necessary and the other tablespoon of butter. Season with salt and pepper.

Place 3/4 cup of the mashed potatoes in each of two small buttered gratin dishes or baking ramekins. Make a deep well in the center of the mashed potatoes. Crack an egg into each well and sprinkle 1 tablespoon of the grated Parmesan cheese over the top of each. Place in the oven and bake for 12 to 15 minutes, depending on how cooked you want the eggs. Garnish with the chopped parsley.

Yields 2 servings.




(Updated: 10/28/08 SN)

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