Eggs And Potatoes Cups Recipe

Name: Eggs And Potatoes Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 tbsp cream; 2 tbsp fresh chives, minced; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1/4 cup cheddar cheese, grated; 1/8 cup goat cheese, crumbled; Salt and freshly ground pepper; Cayenne pepper, to taste; Baby potatoes, thinly sliced

Servings: persons

1
Set a pot of water to boil to blanch the potatoes. Thinly slice them using a mandoline and blanch them briefly in the salted boiling water. Shock in an ice bath.
2
In a pan made for mini muffins, arrange the potato slices to form a small cup. Cut out circles of parchment and place in the potato cups. Fill with baking beans to weigh down the potatoes and make sure they retain their shape.
3
Bake potato cups at 350 for 15 minutes until golden brown.
4
In the meantime, chop the chives, parsley and dill. Beat together with eggs, cream and seasoning.
5
Heat a small pan with a tablespoon of olive oil or butter. Pour the eggs into the hot pan. Using a spatula, fold the eggs over and over onto themselves.
6
Don't let the pan get too hot and cook until the eggs are the consistency you like.
7
30 seconds before the eggs are done, add the two kinds of cheese and cook until melted.
8
When the potato cups are crispy, remove the beans and parchment and fill with eggs. Top with a little more fresh herbs and enjoy the creamy, warm taste of breakfast.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 eggs, 1 tbsp cream, 2 tbsp fresh chives, minced, 1 tbsp fresh parsley, chopped, and more.

Yes, Eggs And Potatoes Cups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggs And Potatoes Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions