Potato and Egg Cups with Bacon, Asparagus, and Feta

25 Feb

I got these cute little cocottes for my birthday and I have been dying to use them but I couldn’t’ decide what to make in them. They came with a recipe book full of tasty looking dishes. I will eventually be testing them all out but for today I decided to make breakfast in them. I fried up some potatoes and bacon and layered them in the little pots then added a couple of eggs and topped them off with asparagus tips, feta cheese, and more bacon. They are perfect for when you have guests because you can make a bunch of them and they will all be ready at the same time, so you’re not trying to make eggs and potatoes while your bacon is sitting around getting cold. You can even make your potatoes the day before!!!

Potato and Egg Cups with Bacon, Asparagus, and Feta

Yield: 4 servings

4 pieces of bacon

1 russet potato (sliced thin)

½ onion (sliced thin)

8 eggs

2 stalks of asparagus cut into 1-inch pieces

Feta cheese

Salt and pepper

Preheat the oven to 350 degrees F

Lightly butter 4 mini cocottes or ramekins

Fry Bacon, crumble then set aside

Fry potatoes and onion in the remaining bacon fat

Divide and layer the potatoes among 4 ramekins. Add a layer of bacon to each serving (reserving a few pieces for on top)

Crack two eggs into each ramekin and season with salt and pepper

Top with a couple of pieces of asparagus, feta cheese and remaining bacon

Put ramekins in a shallow baking pan and bake until whites are just set but yolks are still runny, 15-20 minutes


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