A recipe that runs the gamut with your taste buds. Potato and egg that totally compliment each other. Add the ham and sauce and you have the ultimate taste sensation in a wonderful adaptation of eggs benedict. Serve on a bed of steamed baby spinach. It just can’t get any better than this! I cannot remember where I got this recipe so cannot claim it as my own except it is now on my list of favorites. I love to serve this at Easter time.
How To Make Spring Potato Baskets
A variation of the classic eggs benedict, these delectable spring potato baskets are the perfect combination of eggs and crispy potato, served with a rich hollandaise sauce.
- In large bowl, combine potatoes, 2 eggs, salt and pepper; toss to combine.
- Spray 16 medium non-stick muffin cups with no-stick cooking spray, coating well.
- The spray helps to make potato nests crisp.)
- Spoon rounded 1/4 cup potato mixture into the palm of your hand; squeeze out excess moisture; place in each muffin cup. (use large or extra large muffin pans).
- Making sure there is enough room for the filling.
- Push potatoes onto bottom and up side of each cup to form a “basket.”
- Bake on bottom rack in 350-degree oven for 35 minutes.
- When potato baskets are done, remove from oven.
For hollandaise sauce
- In small saucepan, beat together egg yolks, water and lemon juice.
- Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
- Stir in butter, 1 piece at a time, until melted and sauce is thickened.
- Stir in seasonings.
- Remove from heat.
- Cover and chill if not using immediately.
- Place 1 tablespoon ham into each basket.
- Crack 1 egg into each; return to 350-degree oven on middle rack.
- Bake an additional 14 to 16 minutes or until egg whites are firm.
- Run small spatula along edge of baskets to loosen.
- Place 2 baskets on each of 8 individual plates.
- Spoon 1 tablespoon sauce into each basket.
- Pass remaining sauce at the table.
- Serve immediately.
Tips: Serve with steamed asparagus, or baby spinach if desired. Substitute one package (26 ounces) or 4 cups frozen shredded hash brown potatoes, thawed, for fresh potatoes. Squeeze out moisture before proceeding with recipe.
- Sugar: 1g
- Calcium: 50mg
- Calories: 276kcal
- Carbohydrates: 11g
- Cholesterol: 267mg
- Fat: 20g
- Fiber: 1g
- Iron: 2mg
- Potassium: 371mg
- Protein: 12g
- Saturated Fat: 5g
- Sodium: 685mg
- Vitamin A: 910IU
- Vitamin C: 13mg
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