Eggs in Baskets

Ingredients

  • 3 large russet potatoes, peeled
  • 1/2 stick unsalted butter, melted
  • kosher salt and freshly cracked black pepper
  • nonstick cooking spray
  • 6 slices prosciutto, about 2 1/2 oz, chopped
  • 2 tbsp maple syrup
  • 6 eggs
  • 3/4 cup shredded provolone

Directions

  1. Heat oven to 350 degrees.
  2. In food processor fitted with grater attachment, push chunks of potato through chute to grate.
  3. Once all are done, put into a cheesecloth or clean kitchen towel and squeeze to remove moisture.
  4. Add potatoes to a large bowl and stir in melted butter; salt and pepper to taste.
  5. Spray jumbo sized 6 cup muffin tin lightly with nonstick cooking spray and press grated potatoes evenly into the muffin cups, being sure the potatoes go up the sides and a thin layer covers the bottom.
  6. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
  7. Meanwhile, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper and set aside.
  8. Remove the potatoes from the oven and gently crack an egg into each cup.
  9. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
  10. Remove from the oven and set to broil.
  11. Top eggs with grated cheese and put the maple prosciutto on another sheet tray.
  12. Broil both until cheese melts and prosciutto crisps slightly, about 1 minute.
  13. Top eggs with crispy prosciutto and serve immediately.

Courtesy of The Food Network and Sunny Anderson

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