Eggs in Potato Baskets

5 ( 1 )
Eggs in Potato Baskets
Prep Time
15 mins
Cook Time
45 mins
12 servings
Recipe by: Foodin' Live in New England

A perfect mix of textures in this dish! Crispy potatoes and soft, velvety eggs.


  • 12 Eggland's Best eggs
  • 6 large Yukon Gold potatoes, peeled and washed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon rosemary
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • Green onions for garnish (if desired)


Serving Size
1 Serving
6g (44% calories from fat)
Dietary Fiber

Preheat oven to 350 degrees F.

In a food processor fitted with the grater attachment, push chunks of potato through the chute to grate.

When all potatoes are grated, put them in a clean kitchen towel or cheesecloth and squeeze to remove the moisture.

Add potatoes to a large bowl and stir in olive oil; season well with salt, pepper and rosemary.

Spray a 12-cup muffin tin with non-stick spray; press trated potatoes evenly into muffin cups, making sure potates go up the sides of the cups to create a basket.

Bake potatoes for 35 to 40 minutes, or until the top edges turn light brown and the potatoes are cooked through.

Remove potatoes from oven and gently crack an egg into each cup.

Return to oven and bake until eggs become firm, approximately 10 minutes.

Garnish with onions, if desired, and serve.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

  • Comment
    by jerzegirl

    This is a mature version of what the kids know as a birds nest. Instead of the potatoes in the muffin pan you put a whole in toast bread and cook the egg in the middle of the bread. With the potatoes that would make it a mature version of the birds nest so kids will still eat it knowing it is good & adults will be so impressed that you took the time to make something special for them. Great recipe and I love the onion on top as it looks and tastes wonderful. Thank you for this recipe!

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