I have been making these potato egg cups since my teen years. I think I may have initially learned how to make them in my grade 11 cooking class. They are great to make when you have left over mashed potatoes from the night before.
The secret ingredient in this scrumptious brunch dish is worcestershire sauce. Just a little splash over the egg brings this dish to a level that adults and children will both enjoy.
To make them, preheat your oven to 425 degrees and grease a baking sheet (or line with parchment paper).
Make a softball sized ball with the mashed potatoes. Place on the baking sheet and flatten slightly.
Make a large well in the center of the potato and add in an egg.
Splash a little worcestershire sauce on top of the egg. Garnish with sliced green onion, bacon bits and shredded cheese.
Sprinkle on salt and pepper to taste.
Bake for 30 minutes or until cheese bubbling and egg fully cooked.
I like to garnish with a little more green onion before serving.
- mashed potatoes
- worcestershire sauce
- green onions sliced
- bacon bits
- shredded cheese
- salt and pepper to taste
Preheat oven to 425 degrees.
Grease a baking sheet with non-stick spray or line with parchment paper.
Form a softball sized ball with the mashed potatoes. Place on baking sheet.
Flatten slightly and create a large well in the middle.
Add an egg to the well.
Splash a little Worcestershire sauce onto the egg.
Garnish with green onions, bacon bits, shredded cheese, salt and pepper.
Bake for approximately 30 minutes or until cheese bubbling and egg cooked through.