INDIVIDUAL EGGS IN MASHED POTATOES BREAKFAST RAMEKINS
What a great way to use up left over mashed potatoes and serve your brunch crowd in style. Mashed potato breakfast ramekins with bacon, poached egg and Hollandaise sauce.
Provided by Lea Ann Brown
Categories Breakfast Recipes
Time 30m
Number Of Ingredients 5
Steps:
- In a fry pan, fry bacon until just crispy, crumble and keep warm.
- Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
- In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
- In the meantime, re-heat mashed potatoes and keep warm.
- To build, using 6 small ramekins: Place about 1/4 cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on 1/4 cup of your sauce. Serve immediately.
Nutrition Facts : Calories 399 kcal, Carbohydrate 18 g, Protein 10 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 618 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DUCHESSE POTATOES IN RAMEKINS
This is a make-do recipe that I came up with after finding my pastry tube mysteriously gone. Since I couldn't pipe the potatoes as usual, I had to do something else. Voila, a very attractive side dish and easy to make.They are cooked as for a custard to make sure they do not dry out and they will puff much nicer with the moisture in the oven. I would also put in onion puree and perhaps minced chives for more color and flavor. Using a food processor to mix everything makes the whole process much easier and I like the consistency of the taters better. Since this is so basic, almost any savory seasoning can be used, depending on what your main course will be.
Provided by Queen Dragon Mom
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put an oven rack in the middle position in the oven.
- Cool the potatoes just enough so they can be handled, but still very warm.
- Mash them well and push them through a fine chinois or sieve.
- Turn the mash out into a food processor, using the chopping blade.
- Scatter the chunked butter around on the potatoes.
- Process for about 5 minutes until the butter is completely incorporated.
- It helps if the taters are still quite hot.
- Scrape the sides of the processor bowl, return top.
- Turn processor on and add eggs, starting with the whole egg.
- Pour them in very slowly so they incorporate but do not cook.
- Process until the consistency is similar to a standard souffle mixture.
- Set mixture aside.
- Bring water to a boil on the stovetop.
- Butter ceramic ramekins and fill 3/4 full with potato mixture.
- Place the ramekins on a 9x13" baking pan, set this in the center of the oven, pour boiling water to within 1/2" of the top of the cups.
- Bake for 1 hour, or until tops have puffed and are golden brown.
- Remove from oven and cool slightly on a rack.
- Serve warm in the ramekins.
- Paprika or other seasoning can be sprinkled over the top of the mixture before baking.
Nutrition Facts : Calories 206.3, Fat 12.5, SaturatedFat 7.2, Cholesterol 125.3, Sodium 22.3, Carbohydrate 20.1, Fiber 2.5, Sugar 1, Protein 4.3
MASHED POTATO TIMBALES
Long ago, when we were in a "Gourmet Group", I served something very similar to this, only it had another layer of something. I recall it was green, but not the veggie nor the prep. This serves well with almost any meat, and being self-contained, stays attractive on the plate. Low fat ricotta and sour cream can be substituted.
Provided by NurseJaney
Categories < 4 Hours
Time 1h30m
Yield 12 timbales, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place potatoes in saucepan, cover with water, and bring to boil.
- Reduce heat, cover, and cook for 20 minutes, or til tender.
- Drain; mash potatoes with butter and onion until small lumps of potato remain.
- In a mixing bowl, beat ricotta, sour cream, salt, garlic powder, rosemary and pepper until smooth.
- In a small bowl, beat egg whites until frothy; fold into cheese mixture;.
- Fold all into potato mixture.
- Generously coat muffin tins (or small ramekins) with non-stick spray.
- Sprinkle muffin cups with bread crumbs.
- Fill with potato mixture, smooth tops.
- Bake uncovered at 425 degrees F. for 27-30 minutes - or until edges of potatoes are slightly browned.
- Cool on baking sheet for 15 minutes.
- Loosen timbales from sides of muffin cups; invert onto baking sheet to remove.
Nutrition Facts : Calories 162.8, Fat 7.6, SaturatedFat 4.6, Cholesterol 22.9, Sodium 258, Carbohydrate 18.9, Fiber 2.2, Sugar 1.6, Protein 5.4
BAKED GARLIC MASHED POTATOES
Creamy, garlicky mashed potatoes are topped with bread crumbs and baked in ramekins for a pretty presentation.
Provided by Tony
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, 15 to 20 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Transfer potatoes to a mixing bowl and add cream, garlic, salt, and pepper; mash until smooth. Scoop into 4 ramekins and top with bread crumbs.
- Bake in the preheated oven until bread crumbs are golden brown and crisp, 12 to 15 minutes.
Nutrition Facts : Calories 686.5 calories, Carbohydrate 61.5 g, Cholesterol 163 mg, Fat 45.6 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 27.8 g, Sodium 292.4 mg, Sugar 3.1 g
RAMEKIN MASHED POTATOES RECIPE
Provided by classycook
Number Of Ingredients 18
Steps:
- Peel potatoes, add to pot, cover and bring to a boil. When the pot comes to a boil, add salt to taste. Cook until fork tender. 2. Preheat oven to 375 degrees F. 3. Mash potatoes while hot and ensure that there are no lumps. Add butter, white pepper and cheese to potatoes while it is still hot. Mix thoroughly and taste for seasoning (salt and pepper). 4. Mix in beaten egg ensuring that it is fully incorporated into the mixture. 5. Snip one bottom-end of the plastic zip bag about ¾-inch across. 6. Add the potato mixture to the bag and squeeze the top in order to force the mixture through the hole in the bag. 7. Pipe the potatoes into the ramekins going in a circular motion until the ramekin is filled about 1 above the rim. Repeat until all the bowls are filled. Transfer the bowls onto baking sheet/tray. 8. In the small bowl, add the paprika and ½ teaspoon water and make into a paste. Using the pastry brush, lightly brush the edges of the potatoes. 9. Sprinkle the top with chopped parsley. Bake in preheated oven for 30 minutes or until the edges are lightly brown. 10. Serve hot
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