Recipe courtesy of Kathleen Daelemans

Country Egg, City Egg Mashed-Potato Baked Eggs

Always motivated to get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night's meal. I'm forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations. This recipe is an inspired short version of the irresistible original, "lifted" from my very favorite egg cookbook, "Country Egg, City Egg," by Gayle Pirie and John Clark. Served with a simple salad, this is a great midweek meal.
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3 cups mashed potatoes, heated through

4 eggs

Coarse salt and cracked black pepper

1/4 cup freshly grated Parmesan

1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme


  1. Preheat oven to 450 degrees F.
  2. Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.
  3. Remove from oven, garnish with fresh herbs. Serve immediately.

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