Eggs in Potato Nests
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
Yukon Gold potatoes -- diced |
|
5 |
whole |
eggs |
|
2 |
tablespoons |
unsalted butter |
|
1 |
tablespoon |
2% low-fat milk |
|
1 |
tablespoon |
low-fat sour cream |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
1/4 |
cup |
low sodium cheddar cheese |
|
1 |
teaspoon |
bacon pieces -- reduced fat |
|
vegetable oil spray |
| Heat oven to 350°F. Boil potatoes and drain. Mix with 1 egg, butter, milk, sour cream, salt, and pepper. Mash until smooth. Spray four ramekins with vegetable oil spray. Divide potatoes between four ramekins making a nest in center. Carefully place one egg in each ramekin. Sprinkle with bacon bits and cheese. Bake for 20 minutes or until eggs are done to your likeness. Makes 4 servings. |
| Per Serving : 274 Calories; 15g Fat (49.0% calories from fat); 13g Protein; 21g Carbohydrate; 1g Dietary Fiber; 289mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. |