As soon as I saw the recipe for ‘Eggs in a basket’ by Sunny Anderson, I knew this was going to be my weekend brunch. I planned on making pancakes to go along with it, but I made waffles instead, since hubby dear prefers that. I simplified Sunny’s recipe a lot since I was making only two baskets, and I didn’t use cheese or proscuitto/bacon.
Two whole eggs
1 medium baking or russet potato
2 tsp butter
salt to taste
paprika a pinch(kashmiri chilli powder)
a muffin tin
Preheat oven to 350 degrees. Peel the potato and grate it. I used a regular box grater. Use a kitchen towel to squeeze out all the moisture from the grated potatoes. Toss the potatoes in a bowl with the butter. Sprinkle the salt and pepper and mix to combine.
Spray 2 cups of the muffin tin with non stick cooking spray. Divide your mixture into 2 parts and place it in the cups, pressing to form the baskets. It helps to have a good solid bottom and also a bit of overhang on the sides of the muffin tin. Place in the oven and bake for 40 minutes, until the basket is crisp.
This is the most difficult part, we had to wait 40 minutes for just the baskets to be done. There is some things you can do in the meantime: brew a hot cup of joe, try to feed your crying son, wondering who on earth taught him how to spit out everything you put in his mouth. Mix up readymade waffle mix to a batter, make waffles. Resist the temptation to open the oven and peek to see if it is done. Lose your patience and pull it out after 40 minutes even though it looked like it needed another 10 more minutes.
Now, carefully crack an egg into the basket and place it back in the oven. more waiting: In the meantime, plead hubby dear to not eat the waffle and pull the egg out in 8 to 10 minutes. Sprinkle the paprika on top. No eating yet, more pleading, while you take pictures in a hurry for your blog. And, finally its time to eat. Hooray!
Verdict: Thanks to our impatience, the basket had not crisped up in the bottom as much as it called for in the original recipe. It still tasted yummy though. The yolk was not runny and thats how I like it. The paprika added color and a mild heat. It was wonderful.
The next time I try the dish, I would probably make the baskets in advance, like the previous day or so. Sunny says we could use frozen hashbrowns, for making the baskets. Next time I go to the store, need to check out that section. Also, if I make the hashbrown part myself, planning to reduce the butter to just 1 tsp or maybe use 1 tsp olive oil in place of it. May top it with some parmesan just to brown it and see how it tastes.
I am sending this dish to the Bake-Off event hosted at VersatileKitchen.Pin It