Individual Eggs In Mashed Potatoes Breakfast Ramekins Recipes

INDIVIDUAL BREAKFAST CASSEROLES

Steps:

• Prheat oven to 400°F.
• Drain thawed potatoes and make sure there is no excess water on them.
• Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
• Press potatoes into the bottom of the ramekin.
• Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
• Remove from oven and allow to cool for 10-12 minutes.
• Right after removing from oven, reduce oven temp to 350°F.
• In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
• In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
• Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
• Place half the cheese on top of the potatoes in the ramekin.
• Cover this cheese with the sauteed peppers and onion.
• Pour egg mixture over that.
• Top with remaining cheese.
• Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
• Allow to rest 5-10 minutes after cooking.
• Then run a knife around the edges of the ramekin, and invert onto a serving plate.
• Tap lightly, and carefully lift ramekin away from casserole.
• Serve warm.

INDIVIDUAL EGGS IN MASHED POTATOES BREAKFAST RAMEKINS

Steps:

• In a fry pan, fry bacon until just crispy, crumble and keep warm.
• Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
• In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
• In the meantime, re-heat mashed potatoes and keep warm.
• To build, using 6 small ramekins: Place about 1/4 cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on 1/4 cup of your sauce. Serve immediately.

INDIVIDUAL OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

Steps:

• Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
• Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.

OVEN-CODDLED EGGS WITH MASHED POTATOES AND HERBS

Steps:

• 1. Butter six 3/4-cup ramekins. Bring milk and bay leaf to simmer in small saucepan. Remove from heat. Cover; let steep 15 minutes. Discard bay leaf.
• 2. Meanwhile, cook potatoes in medium saucepan of boiling salted water until very tender, about 15 minutes. Drain. Place potatoes in medium bowl. Add warm milk, shallots, butter, rosemary, and thyme; mash until smooth. Season to taste with salt and pepper. Divide potato mixture among ramekins. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
• 3. Preheat oven to 350°F. Carefully crack 1 egg over potatoes in each ramekin. Spoon 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon Parmesan. Place ramekins in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until egg whites are gently set but yolks are still soft, about 17 minutes. Remove ramekins from baking pan. Sprinkle chives over and serve.
• 4. Coddled eggs served with bacon and raisin toast is a great brunch.

PERSONAL EGG AND POTATOES IN A RAMEKIN #5FIX

Steps:

• Preheat oven to 350°F with rack in middle.
• Line each ramekin with 2 table spoons of Simply diced potatoes with onion.
• Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then bacon among ramekins, scramble the eggs with 3/4 cup cream reserving 1/4 cup. Spooning the mixture in each ramekin then place 1 tablespoon cream on top of each serving. Bake 15 to 20 minutes, removing from oven as cooked. Serve each person their own personal egg and potatoes in a ramekin.

SLEEPY TWISTED SISTER'S G-N-G BREAKFAST RAMEKIN

Steps:

• Lightly butter 2 ramekins using a pastry brush.
• Put 2 ounces flavourful mashed potatoes or seasoned fried potatoes in the bottom of the ramekins. Layer hard-boiled egg you've sliced w/your handy-dandy egg slicer over the potatoes, putting half the egg in ea ramekin. Layer ea ramekin w/a ham slice. Top ea ramekin w/1 tbsp grated cheddar cheese & garnish w/chopped fresh chives.
• Refrigerate till your DH is ready to G-N-G & train him to be ever so quiet as he nukes his breakfast & leaves for work!
• NOTE: I thot the fresh chive garnish was a really nice "extra effort" touch. :-).