Saturday, January 13, 2018

ChezCindy: Baked Egg Cups with Sweet Potato "Crust"

Baked Egg Cups with Sweet Potato "Crust"

In preparing for a cooking class, I needed a recipe that was gluten free and simple enough for a child to make for their first cooking lesson.  I created this simple recipe realizing it would also work for those following a Paleo diet plan.  The sweet potato "crust" gets a head start in baking, allowing the grated potatoes to cook through, forming a nest for the seasoned eggs.

Baked egg cups are a convenient make-ahead treat to serve as breakfast, for a brunch buffet, or as an afternoon snack.  This simple recipe uses only potatoes and eggs as the star ingredients, making this suitable as a vegetarian dish, as well as gluten free.  You could consider adding chopped green onions and cheese, or bits of bacon to each baked egg cup for an additional flavor boost.  The recipe makes 6 egg cups but can easily be doubled.

Baked Egg Cups with Sweet Potato "Crust"  
1/2 cup grated sweet potato
1/2 cup grated Yukon gold potato
1 tablespoon olive oil
1/2 teaspoon kosher salt
6 large eggs
Additional salt for seasoning the eggs

Preheat the oven to 375 degrees.

Peel and grate a sweet potato.  Grate a Yukon gold potato, leaving the skin on if desired.  Place the grated potatoes onto a kitchen towel; squeeze out the excess potato liquid.  Combine 1/2 cup of each grated potato into a small bowl.  Add the oil and the 1/2 teaspoon of kosher salt.  Use a fork to combine.
Lightly spray 6 muffin cups with oil.  Add a heaping tablespoon to each muffin cup, dividing equally among the 6 cups.  Use the back of the tablespoon to press the potato mix into the cup.  Bake in the preheated oven for 5 minutes.  Remove from the oven.

Break 1 egg into a small bowl; add a small pinch of salt.  Use a fork to beat the egg lightly.  Add the beaten egg to one of the pre-baked sweet potato shells.  Repeat with the remaining 5 eggs to fill all 6 muffin cups.

Bake for 10-12 minutes until the eggs are no longer runny.  Remove from the oven.  Allow the baked eggs to rest in the muffin cups for 5 minutes.  Slide a butter knife around the edge of each baked egg.  Remove each baked egg from the muffin pan.  Serve warm.  

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