Post by Loupy on Jun 19, 2015 15:36:06 GMT -7
Denver Omelet Cups with Smoked Salmon
From: Jen @ spoonwithme.com/
These egg cups look complicated, but come together simply. The only tricky step is removing them from the pan in one piece. If your muffin tin isn’t nonstick, use muffin cup liners so that the potato mixture doesn’t stick. If making without liners, be sure to thoroughly butter each muffin cup. Once you’ve removed them from the tins, you’re home free! Chow down and feel fancy!
Ingredients:
For the potato cups:
1 large russet potato, peeled, about 1 pound
one egg white
1 teaspoon olive oil
2 teaspoons butter (or vegan butter), melted, plus extra for greasing the pan
salt and black pepper to taste
For the filling and topping:
1 tablespoon olive oil
2 cups chopped veggies (I used 4 green onions, and about 1 1/2 cups finely chopped sweet peppers)
4 eggs
salt and pepper to taste
4 ounces smoked salmon, flaked into small pieces
Instructions:
Preheat oven to 475˚F.
Grate the potato and place in the middle of a clean lint-free dish towel.
Squeeze as much moisture from the shredded potato as possible.
Transfer the potato to a medium bowl, and add the egg white, olive oil, melted butter, salt and pepper.
Mix well.
Grease 4 muffin tins thoroughly with butter (about 1/4 teaspoon per tin).
Place a half a cup of shredded potato into each cup.
With your hands, firmly press and sculpt a layer of shredded potato into the bottom and sides of each tin to form a cup.
Bake for 15 minutes.
Heat the olive oil in a medium frying pan until hot.
Add the green onions and peppers, season with salt and pepper and sauté until softened, about 4 minutes.
Place a rounded teaspoon of sautéed veggies into each potato cup.
Crack an egg into each cup and sprinkle the top with salt and pepper.
Bake for an additional 10-15 minutes (yolks will still be runny at 10 minutes, and partially set at around 13 minutes.)
Allow to cool slightly.
Run a butter knife around the edges of each potato cup to loosen them and remove from the pan.
Garnish with the green onion, remaining sautéed veggies and smoked salmon and serve immediately.
From: Jen @ spoonwithme.com/
These egg cups look complicated, but come together simply. The only tricky step is removing them from the pan in one piece. If your muffin tin isn’t nonstick, use muffin cup liners so that the potato mixture doesn’t stick. If making without liners, be sure to thoroughly butter each muffin cup. Once you’ve removed them from the tins, you’re home free! Chow down and feel fancy!
Ingredients:
For the potato cups:
1 large russet potato, peeled, about 1 pound
one egg white
1 teaspoon olive oil
2 teaspoons butter (or vegan butter), melted, plus extra for greasing the pan
salt and black pepper to taste
For the filling and topping:
1 tablespoon olive oil
2 cups chopped veggies (I used 4 green onions, and about 1 1/2 cups finely chopped sweet peppers)
4 eggs
salt and pepper to taste
4 ounces smoked salmon, flaked into small pieces
Instructions:
Preheat oven to 475˚F.
Grate the potato and place in the middle of a clean lint-free dish towel.
Squeeze as much moisture from the shredded potato as possible.
Transfer the potato to a medium bowl, and add the egg white, olive oil, melted butter, salt and pepper.
Mix well.
Grease 4 muffin tins thoroughly with butter (about 1/4 teaspoon per tin).
Place a half a cup of shredded potato into each cup.
With your hands, firmly press and sculpt a layer of shredded potato into the bottom and sides of each tin to form a cup.
Bake for 15 minutes.
Heat the olive oil in a medium frying pan until hot.
Add the green onions and peppers, season with salt and pepper and sauté until softened, about 4 minutes.
Place a rounded teaspoon of sautéed veggies into each potato cup.
Crack an egg into each cup and sprinkle the top with salt and pepper.
Bake for an additional 10-15 minutes (yolks will still be runny at 10 minutes, and partially set at around 13 minutes.)
Allow to cool slightly.
Run a butter knife around the edges of each potato cup to loosen them and remove from the pan.
Garnish with the green onion, remaining sautéed veggies and smoked salmon and serve immediately.
