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Preheat your oven to 400°F (200°C).

Add a generous layer of shredded cheese into the bottom of each cup in a standard muffin tin.

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.

Brush or drizzle the smashed potatoes with the 1 tablespoon of melted butter. Sprinkle with salt and black pepper to taste.

Crack one egg into each potato cup. Season lightly with more salt and black pepper.

Bake for 16–18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

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.

Drizzle with chili oil, hot honey, or sprinkle with fresh herbs if desired, and serve warm.


Preheat your oven to 400°F (200°C).

Add a generous layer of shredded cheese into the bottom of each cup in a standard muffin tin.

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.

Brush or drizzle the smashed potatoes with the 1 tablespoon of melted butter. Sprinkle with salt and black pepper to taste.

Crack one egg into each potato cup. Season lightly with more salt and black pepper.

Bake for 16–18 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.

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.

Drizzle with chili oil, hot honey, or sprinkle with fresh herbs if desired, and serve warm.
