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Thursday, June 9, 2016


This isn't anything ground breaking but it was simple and quite a
tasty breakfast. Alexis and I both liked them. If you don't have
leftover tater tots, you could use leftover hash browns or home

servings: 2

12 ea tater tots, cooked and crumbled
1 tsp butter
1 Tbsp jalapeno, seeded and finely diced
1/4 cup sweet onion, diced
1 clove garlic, diced
1/4 cup mozzarella cheese, shredded
2 eggs
salt and pepper to taste

Preheat oven to 350f. Preheat a small skillet over medium high

Melt butter in the skillet and add the onion and jalapeno. Cook 3-5
minutes, stirring occasionally, until starting to soften.

Add the garlic and cook another minute, stirring occasionally.
Spray two small ramekin dishes with non-stick spray. Divide the
crumbled tots between the two dishes.

Stir the onion, chile, garlic mixture into the dishes.
Top with the mozzarella.

Crack an egg into each ramekin. Season with salt and pepper.

Bake in the oven on the middle rack for 5 minutes.

Broil on high for 5-6 minutes or until the eggs are set.

Rest for 5 minutes before serving and warn diners that the ramekin
is still hot. (see pictures for alternate serving idea)

Note - For extra crispy potatoes, put the ramekins in the oven for
3 minutes after step 5 and then proceed as written.

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