This recipe was adapted from Food Network. The original version uses maple syrup with prosciutto, but this adaptation leaves out the maple flavor. Prosciutto can also be replaced with bacon, sausage, or baloney. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Preheat the oven to 350°F.
- Step 2
Grate the peeled potatoes. Wrap the grated potatoes in cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible.
- Step 3
Place the potatoes in a bowl, stir in the melted butter, and season with salt and fresh cracked black pepper.
- Step 4
Lightly coat a jumbo 6-cup muffin tin with nonstick cooking spray. Press the potato mixture evenly into the bottoms and up the sides of the muffin cups to form baskets.
- Step 5
Bake the potato baskets for 35–40 minutes, or until the edges are lightly golden and the potatoes are cooked through.
- Step 6
Meanwhile, chop the prosciutto. Bacon, sausage, or baloney may be used instead if preferred.
- Step 7
Remove the potato baskets from the oven and crack one egg into each basket.
- Step 8
Return the pan to the oven and bake for 6–8 minutes, until the egg whites are set but the yolks are still soft, or to your preferred doneness.
- Step 9
Top each egg basket with shredded provolone cheese. Place the chopped prosciutto or other meat on a separate baking sheet and broil alongside the egg baskets for about 1 minute, until the cheese is melted and the meat is warmed and slightly crisp.
- Step 10
Remove from the oven. Top each basket with the chopped meat and season with additional salt and pepper if needed. Serve immediately.
- Calories:370 kcal17%
- Protein:18 g38%
- Carbohydrates:28 g10%
- Sugar:2 g4%
- Salt:1.0 g25%
- Energy:1548 kJ17%
- Fat:18 g24%
