This recipe for Leftover Mashed Potatoes with Baked Eggs and Baon requires a skill level of beginner to make. It might sound strange to you at first. But don’t judge a book because of it’s cover. Most families make it after the Thanksgiving Dinner with their left over mashed potatoes. You can also used baked potatoes, just reheat and mash them up. As a twist on a Polish tradition, combining eggs with mashed potatoes, which combines these with creaem. If you are wanting to start a new family tradition for the breakfast meal after Thanksgiving, this is one you will want to try. It is sure to become a family favorite in your house. It is also a great take and bake meal. Just heat it up and take it to any party or gathering you are going to.
Mashed Potatoes with Baked Eggs and Bacon Ingredients
- 3 cups mashed potatoes, heat them up again
- 4 eggs
- Coarse salt and cracked black pepper
- 1/4 cup of cooked bacon, chopped
- 1/4 cup freshly grated Parmesan (you can find this in your grocer’s dairy section)
- 1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme (found in your grocer’s vegetable Section)
Directions
Preheat oven to 450 degrees F.
Take your heated potatoes and add the bacon to them. Continue mashing and moisten with 1 to 2 tbls of water if necessary and a tbls of butter. Start by dividing the mashed potatoes into four individual baking dishes. You can use ramekins or muffin tins. They are the perfect size for your individual servings. They make a nice presentation as well. Make a deep well in the center of the mashed potatoes with a spoon. Crack each egg directly into the center of each well. Season with salt and pepper, be careful not too much. Sprinkle a quarter of the cheese over each egg. Bake for 12 to 15 minutes or until eggs. Cook longer for less runny eggs.
Remove from oven, garnish with fresh herbs. Serve immediately. Yields 4 servings
You could serve with a spinach, bacon and mushroom salal to compliment this meal.
