Smashed Potato Egg Cups
Smashed Potato Egg Cups
Ingredients
- 1/2 cup shredded sharp cheddar or mozzarella
- 6 small honey gold potatoes, boiled until fork-tender
- 1 tablespoon melted butter
- 6 eggs
- as needed salt
- as needed black pepper
- as needed chili oil, for serving (optional)
- as needed hot honey, for serving (optional)
- as needed fresh herbs, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Add a generous layer of shredded cheese into the bottom of each cup in a standard muffin tin.
⏱️ 2 min
- 3
Place one boiled potato on top of the cheese in each muffin cup. Use the bottom of a glass or a spoon to press and flatten the potato into a cup shape, pushing slightly up the sides to form a rim.
⏱️ 5 min
- 4
Brush or drizzle the smashed potatoes with the 1 tablespoon of melted butter. Sprinkle with salt and black pepper to taste.
⏱️ 3 min
- 5
Crack one egg into each potato cup. Season lightly with more salt and black pepper.
⏱️ 3 min
- 6
Bake for 16–18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
⏱️ 18 min•🌡️ 400
- 7
Let the egg cups cool in the muffin tin for 5 minutes after baking. Then, run a spoon or knife carefully around the edges of each cup and gently lift them out.
⏱️ 5 min
- 8
Drizzle with chili oil, hot honey, or sprinkle with fresh herbs if desired, and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Potato Egg Cups
- 1/2 cup shredded sharp cheddar or mozzarella
- 6 small honey gold potatoes, boiled until fork-tender
- 1 tablespoon melted butter
- 6 eggs
- as needed salt
- as needed black pepper
- as needed chili oil, for serving (optional)
- as needed hot honey, for serving (optional)
- as needed fresh herbs, for serving (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Add a generous layer of shredded cheese into the bottom of each cup in a standard muffin tin.
⏱️ 2 min - 3
Place one boiled potato on top of the cheese in each muffin cup. Use the bottom of a glass or a spoon to press and flatten the potato into a cup shape, pushing slightly up the sides to form a rim.
⏱️ 5 min - 4
Brush or drizzle the smashed potatoes with the 1 tablespoon of melted butter. Sprinkle with salt and black pepper to taste.
⏱️ 3 min - 5
Crack one egg into each potato cup. Season lightly with more salt and black pepper.
⏱️ 3 min - 6
Bake for 16–18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
⏱️ 18 min•🌡️ 400 - 7
Let the egg cups cool in the muffin tin for 5 minutes after baking. Then, run a spoon or knife carefully around the edges of each cup and gently lift them out.
⏱️ 5 min - 8
Drizzle with chili oil, hot honey, or sprinkle with fresh herbs if desired, and serve warm.
⏱️ 2 min