Name: Leftover Mashed Potato Egg Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 460 g mashed potatoes; 5 large eggs; 2 tsp milk; 40 g unsalted butter; 4 tbsp grated Cheddar cheese; salt and freshly ground black pepper to taste; green onions or chives, for garnish

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MAIN

Spray 4 (180 cm) ramekins with cooking spray. Place 115 g mashed potatoes into each ramekin. Using the back of a spoon, mold into nests, and brush with 1 lightly beaten egg.

Break a egg into each ramekin. Drizzle each with ½ teaspoon milk, top with 15 g of butter, and 1 tbsp Cheddar cheese.

Cook until yolk is starting to set and cheese is melted, 15 to 20 minutes (cooking time will depend on how you want your eggs cooked). Remove from the oven, and let stand until residual heat finishes cooking the egg whites, 1 to 3 minutes.

Season with salt and pepper, garnish with green onions or chives, and serve immediately.

salt and freshly ground black pepper to taste

Leftover Mashed Potato Egg Cups

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