Eggs with mashed potatoes in the oven
Many people are constantly racking their brains to cook something like this for breakfast… Pancakes, omelettes, scrambled eggs, croutons, etc. Our recipe is not the fastest to prepare, but as an option.
What we get in the end: 6 servings of eggs with mashed potatoes with mushrooms and cheese. By the way, here are some more recipes for mashed potatoes
Well, let’s get started.
- Potatoes – 1100 grams (weight of already peeled potatoes)
- Butter – 35 g
- Champignons – 95 g
- Milk – 150 ml
- Cheese – 160 g (Swiss or mozzarella)
- Salt – 2 teaspoons
- Eggs – 6 pcs
- Sunflower oil – 3-4 tbsp. spoons
We cut the potatoes into small cubes (slices), and throw them into boiling water. Salt, and let it cook until cooked – 15-20 minutes as the water boils.
For now, let’s take care of the rest.
Finely chop the mushrooms.
Melt the butter in a frying pan or saucepan, and put the chopped mushrooms there. Fry for 7-10 minutes. Then add milk and a teaspoon of salt. We make the low heat and let it all stand on for 10 minutes. You can also add your favorite spices if you like.
Boiled and potatoes and begin to knead it, gradually adding milk with champignons. There is a small caveat here – children also take part in the tasting, and they like softer mashed potatoes, hence such proportions of milk and butter in relation to the amount of potatoes.
The mashed potatoes is done, now we grease the baking dish with oil and spread the potatoes. Level it. For this recipe, a 2 liter glass baking dish is enough.
Grate cheese and sprinkle over potatoes. Preheat the oven to 430°F and put the mashed potatoes sprinkled with cheese there. The time depends on what kind of cheese you are using. Usually no more than 10-15 minutes, as soon as the cheese is reddened, we take it out.
With an egg, carefully make a well in the mashed potatoes with cheese (do not forget to wash the eggs before doing this), break it and pour it into the resulting well. And so 6 times.
Put the dish back in the oven for another 15 minutes. Here again, it all depends on the correct operation of the oven. Focus on such a moment better – as soon as the yolk begins to be covered with a white film, then it’s time to turn it off and get it out. We take a knife and a spatula, and cut.
That’s all! Bon appetit!
Cook with pleasure!