We never tire of testing new breakfast recipes at Yelton Manor B&B, so when this “super easy” baked egg recipe showed up on Pinterest we were all about it.  The original recipe was pure fiction, unsuccessful in every way.  So this morning we worked it and worked it and….BURP…5 attempts later…..finally got it right.

You need 8oz ramekins, which can be hard to find for some reason.  Luckily, I have been scarfing them up whenever I see them.

You need: Fresh grated (or frozen) hash brown potato. Warm the grated potato with dollops of butter in the microwave for about 3 minutes until soft.  Mix up. (The original recipe called for Tater Tots, but we nixed that idea right off the bat.  If it’s something you happen to have on hand I suppose you can give it a try. We like fresher ingredients best.)

Spray Pam in the ramekins.  Line the inside with the potato mixture, pressing down to form a cup. Broil until edges are brown, about 7 minutes.  Remove from oven and add some freshly made tomato salsa (tomato, onion, green pepper, chile or jalapeno if you like) and a dibble of shredded mozzarella cheese. We are vegetarian, but if you want this with a little cooked bacon pieces or diced ham, have at it in this step.

Make a little pocket in the center of each ramekin and drop a fresh egg in.  The original recipe called for baking the eggs, but we found that it makes the eggs rubbery and unacceptable. So….  Put back under broiler on lower shelf for about 6 minutes, or until whites of egg are ALMOST set.

As they cool for 5 minutes the rest of the egg white will gel, leaving a perfect runny yolk.  These are lovely served in the ramekin, but we took them out to serve like cute little self-contained egg cups.  To get them out, invert onto a small plate and then, again, upsy daisy them onto the plate you are serving on.

The Manor staff all gave these TWO YUMS UP!  Might be really nice if you are making someone special a breakfast in bed!!!