Eggs And Potatoes Cups

Name: Eggs And Potatoes Cups
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

10 ingredients

1 steps

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

Directions

1

{"0":"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.","4":"Bake potato cups at 350 for 15 minutes until golden brown.","6":"In the meantime, chop the chives, parsley and dill. Beat together with eggs, cream and seasoning.","8":"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.","10":"Don't let the pan get too hot and cook until the eggs are the consistency you like.","12":"30 seconds before the eggs are done, add the two kinds of cheese and cook until melted.","14":"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."}