If the holidays stress you out, may I suggest one little recipe to de-stress your Christmas or New Year's breakfast (or any morning, for that matter)!
These unique Idaho® Potato Baked Breakfast Cups with Bacon, besides having great alliteration, are the perfect "make-ahead" breakfast for busy mornings, or times when you want to serve something more than cereal but don't want to be flipping pancakes for an hour.
I think potatoes are seriously under-represented on America's breakfast menus. In Scotland, Potato Scones are a part of a full-Scottish breakfast and are honestly one of the things I miss most about my homeland.
Make these Breakfast Cups up to a day beforehand, then just bring them (and the eggs) to room temperature before baking and you've got a superb breakfast to serve to hungry family or guests! Bacon is layered in between fluffy, light mashed potatoes, and a baked egg adorns the top (you can omit the bacon for vegetarian diets, or add baked beans on the bottom, for a British twist). Be sure to use Idaho® Potatoes and organic eggs for best results.
IDAHO® POTATO BAKED BREAKFAST CUPS WITH BACON
makes 4 servings
3 to 4 Idaho® potatoes (depending on the size), peeled, boiled, drained and mashed (make sure to add salt to the water when boiling the potatoes)
1/2 tsp salt
4 or 5 rashers of bacon, grilled or fried and chopped into bite-sized pieces
1/3 cup (3 oz) good quality, softened butter
1/4 cup milk
4 eggs, organic, at room temperature
salt and pepper to taste
Special equipment: four 4" ramekins
Preheat oven to 375º F (190º C)
Butter the ramekins and set aside.
While the potatoes are still warm, add the salt, softened butter, milk and 2 eggs,
and mix well.
Lightly press some potatoes into the bottom of each ramekin, trying to keep the layer level.
Add one quarter of the bacon to each ramekin, then add another layer of potatoes.
With a fork, make a large well in the center of the top layer of potatoes, without
disturbing the bacon, pressing them toward the sides of the ramekins.
If baking these immediately, add an egg to the well, and sprinkle with salt
(and pepper, if desired), and spray with a touch of olive oil.
(If making ahead of time to bake later, cover and refrigerate for up to 24 hours, and skip the next step; bring to room temperature before baking).
Place the ramekins on a baking tray and put in the center of the oven for about 18 minutes,
or until the egg whites are cooked, but yolks are still a little runny
(eggs will continue to cook once removed from the oven).
Let stand for a few minutes before serving,
then enjoy with a cup of your favorite hot beverage!
I just read an interesting article in the most recent Costco magazine:
Old Thinking: Potatoes are fattening.
Potatoes may actually play a role in reducing the risk of a silent killer. A 2012 study found that purple potatoes helped lower blood pressure in hypertensive, obese individuals without causing weight gain. Additionally, potatoes are naturally high in fiber and contain virtually no fat.
So add more potatoes to your diet without feeling guilty...I know I don't!
Here are some great recipes to try~
and check out the Idaho Potato Commission's own website which is packed full
of information, tips and potato recipes (you may even come across one of mine)!
* I only promote items I use, and truly believe in.