Eggs in Baskets

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I do a lot of cooking and this one just didn't work for me. I made sure my muffin tin was greased but the potatoes shrink a lot and stuck like glue to the sides. I threw them out and just put a small round of toast in the bottom, surrounded the sides with cooked bacon, put in a little grated gruyere, one unbroken egg, 1tsp cream, sprinkled grated parmesan, pepper and chives on top and cooked for 13 mins. Perfect. Would make this over and over.

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Loved this recipe and so did everyone else! I did overcook the eggs a bit, next time I'll take them out when they're a bit runny because they keep cooking when you broil the cheese. I also put aluminum over mine for a while after taking out of the oven before serving and the yolks were cooked. Leftovers are awesome!

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Awesome! Huge hit with the family.

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Secret is you MUST have the jumbo muffin tins. I used shredded refrigerated hashbrowns (Simply Potatoes second time I made these - SO much easier!! Delish and great for company!

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I made these for Christmas breakfast. Huge hit! I cheated a little. Did the proscuitto the night before and used frozen hash browns. Very good!

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i made these tonight and thought they were so good. i have been trying to find different ways to make eggs so they don't make me feel sick because i am not allergic to them and want to eat them because they are good for me especially being pregnant and these don't make me feel sick at all. my family really enjoyed them as well. the only thing i did wrong was put too much pepper into the potatoes. i will be making these very often

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This is the second year in a row I've made these for Christmas, and while they were better this year they still weren't 100%. The potatoes, again, were gray and dark. Other than that, they were crispy. I added a whole red bell pepper to the mix and five strips of crumbled bacon. I'll add more seasoning next year. The eggs this year turned out perfectly. I made four to the recipe and two with scrambled eggs (scramble ahead of time and add when the other eggs are cooking. Since this recipe is so good, I'll continue to make it and improve upon it.

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This was a big hit today. I tested the recipe yesterday before company came. I cooked the eggs longer because most of our guests don't like a runny yolk and it was very runny after only 7 minutes. I went with 15 minutes which was slightly too long but still very good. Will go about 12 to make sure yolks run a little but more like an "over medium". Found pre-chopped proscuitto which is fabulous. A great meal that we'll do again.

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Brunch nirvana! My husband & I loved them. The flavor is much like a potato pancake with eggs. Two things tho: LOTS of moisture in the potato. I put in a dish towel in a sieve over a 4 cup measure & squeezed a cup of liquid out. Also I didn't use the broiler. While my "nests" were baking, I fried up my prosciutto & when the eggs were set, took them out of the oven, sprinkled on the cheese & topped each with the prosciutto rounds. As far as the maple syrup, I just added a little syrup once they were served.....much tastier with that syrup. No cheese next time - not needed. I used a Texas muffin tin rather than regular,because of all the extra potato.We had croissants and yogurt with fresh fruit @ our feast.......THANK YOU SUNNY!!!!

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There are a lot of great things about this recipe, but, the crispy maple prosciutto is by far the best. Genius. I will be doing that with my prosciutto as often as I possibly can. The only change I made to this delicious and gorgeous dish was adding a little creamed spinach to the bottom of the potato basket, before the egg. If you look at Rachael Ray's "Green Eggs and Ham" recipe she does this type of thing with a prosciutto cup, a quick cream spinach, and then an egg. I find this recipe to be slightly better (because hello! buttered potatoes! but the spinach really does add a wonderful extra dimension. Just make sure to add a very thin layer or your potato basket will literally runneth over.