Cheesy egg pots
These tasty golden crisp, cheesy egg pots make breakfasts and brunches a breeze! It’s a great way for everyone to get tucking into eggs together at the same time!
- 300 gr potatoes, peeled
- 60 gr medium Cheddar, grated
- 60 gr Double Leicester, grated
- 3 spring onions, finely chopped (optional)
- ¼ tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley (optional)
- 6 medium eggs
- 50 gr butter for greasing
- kitchen foil
- Roughly cut the potatoes approx. into small even chunks, then boil the potatoes in a large saucepan with a pinch of salt. Cook the potatoes for 10 mins or until fork tender, strain and set aside.
- Preheat oven to 200°C / 180°C fan and lightly grease a muffin tin, preferably a non-stick type with butter.
- Place the chopped potatoes to a large mixing bowl and smash preferably with a potato masher or fork.
- Add 50g of each cheese, spring onions and salt and pepper and combine well.
- Split the potato mixture equally between the muffin moulds. Press the potato mixture it into the bottom and up the sides of the moulds to create pots. Bake the potato pots for 15 minutes or until golden and crisp. Remove from oven and place the cheesy pots on a heat proof surface.
- Into each potato pot crack an egg and season with salt and pepper and scatter the remaining grated cheese. Loosely cover the tin with foil and bake again in the oven for 10 minutes or until egg whites have set, for a runny yolk; 12 minutes for soft set yolk or 15 minutes for a firm yolk. (The eggs will continue to set and cook once removed from the oven). Sprinkle with dried parsley if using and serve immediately.
Use potatoes which are floury or fluffy, varieties such as Maris Piper or King Edward which are ideal for mash. You can create the potato casing in advance and store chilled, in the fridge and bring to room temperature before baking in the oven