Personal Egg And Potatoes In A Ramekin 5fix Recipes

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.

BAKED POTATO EGG ROLLS #5FIX

Steps:

• Warm potatoes about 45 seconds in microwave.
• Add cheese and bacon, mix together.
• Place mixture in wraps, approximately 3 tablespoons per wrap.
• Use finger to wet all eges with water very slightly.
• Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
• Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
• Serve and eat.

DUCHESSE POTATOES IN RAMEKINS

Steps:

• Preheat oven to 375 degrees F.
• Put an oven rack in the middle position in the oven.
• Cool the potatoes just enough so they can be handled, but still very warm.
• Mash them well and push them through a fine chinois or sieve.
• Turn the mash out into a food processor, using the chopping blade.
• Scatter the chunked butter around on the potatoes.
• Process for about 5 minutes until the butter is completely incorporated.
• It helps if the taters are still quite hot.
• Scrape the sides of the processor bowl, return top.
• Turn processor on and add eggs, starting with the whole egg.
• Pour them in very slowly so they incorporate but do not cook.
• Process until the consistency is similar to a standard souffle mixture.
• Set mixture aside.
• Bring water to a boil on the stovetop.
• Butter ceramic ramekins and fill 3/4 full with potato mixture.
• Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
• Bake for 1 hour, or until tops have puffed and are golden brown.
• Remove from oven and cool slightly on a rack.
• Serve warm in the ramekins.
• Paprika or other seasoning can be sprinkled over the top of the mixture before baking.

INDIVIDUAL BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
• Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

BETTER-N-EGGS BASKET #5FIX

Steps:

• Heat oven to 350.
• Spray a 12 inch non-stick skillet with cooking spray and heat to medium-high. Add hash browns, spread out and press down so flat. Heat till brown on bottom(about 6 min) ad flip lowering heat to medium nd cooking till golden brown ( about another 6 min). Once done remove potatoes. Seperate about 12 spoon fills into a bowl and cover remaining potatoes and keep warm.
• Spray 12 muffin cup pan with cooking spray. Line each cup with I slice of Deli meat so it makes a little cup/basket (if meat is very thin and tearing use 2 slices offing one over the other). Add 1 spoon of potatoes to each cup. Then pour 1/4 cup of either All Whites or Better'n Egg into each cup (3 cups total).top off each cup with 1 spoon of your Favorite shredded Crystal Farms Cheese (I recommend Pepper Jack or Colby Jack). Bake at 350 for 18-22 min or until egg cups golden brown and no egg liquid visible.
• Remove from pan and serve with remaining hash browns and your favorite condiments. If you are serving brunch a light salad also pairs great as well as soe hot sauce!