Ingredients
The following ingredients have 4 Servings
- 3-4 small russet potatoes
- salt and pepper
- 12 large eggs
- 1 8 oz container Simply Avocado Dip and Spread Sea Salt
- 1/4 cup chopped fresh cilantro
Instruction
- Prepare your potatoes by piercing the skin with a fork (about 7-10 per potato). Place all potatoes on a microwave safe plate and microwave for 3- 4 minutes. You want the potatoes to still be pretty firm, but slightly cooked. Cool potatoes completely (you can even do this step the night before). Gently peel off the skin, it should come off pretty easily. If not, use a peeler. Grate the potatoes.
- Preheat your oven to 450 degrees. Gently spray a 12 cup muffin pan with a non-stick spray. Place 2-3 tbsp of grated potatoes in each muffin cup. Gently press the potatoes all the way up the sides. Sprinkle each cup with a generous helping of salt and pepper. Place in oven and bake for 15-20 minutes. This will depend on your oven. If it browns too quickly then lower temperature to 425, I find that 450 works much better.
- Remove from oven and cool the potatoes for at least 10 minutes. Lower oven temperature to 425.
- Place an egg over potatoes in each muffin cup. Sprinkle with more salt and pepper. Bake for 12 minutes, egg whites will be set and yolk will be slightly runny. Can cook up to 15 minutes for a firmer egg.
- Remove from oven. Scoop 1-2 tbsp of Simply Avocado over each egg nest. Sprinkle with fresh cilantro and serve immediately.
- Can store in fridge for up to 4 days. If you plan on making ahead and reheating throughout the week, only cook for 10 minutes in the oven for a runnier egg.
