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5 mins
Eggs in Baskets Recipe

Eggs in Baskets

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

Recipe by  

Eggs in Baskets are a great way to start the day, or perfect for a quick lunch of something tasty and unusual. The three basic ingredients are potato, egg and ham and, if you are anything like me, your mouth will already be watering!

      Preparation Time: 15 Minutes

      Cooking Time: 50 Minutes

Ingredients for Eggs in Baskets

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3 large
2 oz
unsalted butter
salt and pepper
3 oz
prosciutto (Parma ham)
2 tablespoons
maple syrup
6 large
6 oz
Cheddar cheese

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Eggs in Baskets

  1. Peel and wash the potatoes. Either using a hand grater or in a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Melt the butter and place in a large bowl. Stir in the potatoes and season well with salt and freshly ground black pepper, to taste.
  2. Using either a small knob of butter or non-stick cooking spray, lightly grease a jumbo sized (6 case) cake tin (muffin pan). Press the grated potatoes evenly in a thin layer around the muffin cups being sure to cover the sides and bottom. Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for about 35 - 40 minutes until the top edges of the potato turn light golden brown and the potatoes are cooked through.
  3. Meanwhile, roughly chop the prosciutto (Parma ham) and, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside. Grate (shred) the cheese and set aside.
  4. Remove the potatoes from the oven and gently crack an egg into each cup. Return to the oven and bake for about 6 - 8 minutes until the egg whites set but the yolk remains runny.
  5. Remove from the oven and set the oven to grill (broil). Top the eggs with grated cheese and put the maple prosciutto on another baking sheet. Grill (broil) both for 1-2 minutes until the cheese melts and the prosciutto becomes slightly crisp.
  6. Remove from the oven, top the eggs with the crispy prosciutto and serve immediately.

You can easily substitute smoked bacom instead of the Parma ham. The result tastes just as good.
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Reviews of Eggs in Baskets

Rating 4 out of 5 - Many cooks will make this recipe again November 12 2014
I made these tonight and thought they were so good. I have been trying to find different ways to make eggs and 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
(3 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again March 26 2014
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!
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again December 18 2012
I though the receipt was good, and I would try it again. You really have to pay attention to how you spread the potatoes in the muffin tin, and make sure it is even. It took 45 mins to cook the potatoes and when I spread them out, I had the bottoms a little too thick. I would also let them rest for about 5 mins before I remove them for the pan next time, so they have a chance to firm up a little.
(2 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again August 24 2012
Amazing! Such a great idea, I make these almost every Sunday now. I changed the cheese to aged Gouda, grated it and put that on top, and switched the prosciutto with speck (the sweet taste goes well with the syrup). I used a regular sized muffin tin and it makes 6. I'd suggest to make sure the potatoes are moderately dry before cooking them as they can get soggy. Also I found that paper towels work better than cheesecloth for drying them.
(4 reviews)

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