Sunday, May 9, 2010

Mexican Baked Eggs

It's highly possible that I made these after a few beers in my post-finals celebration. But even so, they turned out really well, though perhaps a little heavier than what I would typically choose for breakfast. But that's ok, I ate these around 11 p.m. and would highly recommend the experience. My teeny tiny frying pan came in handy for these, but if you don't have once you can certainly make your hashbrowns in a larger pan and break them up. Alternatively, omit the hashbrowns and bake the eggs, salsa and cheese for a lighter breakfast. Top with sour cream and enjoy!

A hashbrown and some salsa make a nice base for the eggs in this dish.

Mexican Baked Eggs (for two)


1 medium potato, grated
2 tablespoons butter
4 tablespoons salsa
4 eggs
2 tbsps. heavy cream
1/4 cup colby jack cheese
Salt, to taste
Pepper, to taste


1. Preheat oven to 375 degrees. Melt butter in a frying pan and add grated, raw potato. Compress the potato with a spatula to make a dense patty. Add salt and pepper. Flip the hashbrown when it is golden and crispy. Repeat as necessary.
2. Add hashbrown to a greased, oven safe baking dish (I got mine at World Market). Spoon salsa over the hashbrowns. Crack eggs over the salsa and hasbrowns and put salt, pepper and heavy cream over the eggs.
3. Bake at 375 degrees for eight minutes. Cover eggs with cheese and bake for about four more minutes, until cheese is bubbly and egg whites are set.

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