Mashed potatoes and eggs with crumbled bacon and Hollandaise Sauce. These individual breakfast breakfast ramekins are a great way to feed a crowd.
Looking for left over mashed potatoes recipes? If you’re like me, I love mashed potatoes so much that I always seem to make too many. Too many = left over mashed potatoes. Hence, I’m always looking for ideas or recipes so they don’t go to waste.
This recipe makes me want to make too many mashed potatoes every single week, just so I can have this ramekin breakfast every Sunday.
Fun and delicious these breakfast ramekins with poached eggs and hollandaise are sunshin-ey delightful.
Mashed Potatoes and Eggs make a wonderful breakfast.
An Easy Way To Feed A Breakfast Crowd
My time spent at Culinary School was divided between three different kitchen stations. Pastry Kitchen, Garmo and Hot Line.
While in Hot Line, each morning our team was assigned the task of preparing breakfast for the entire class. The entire class numbering 25.
One morning teammate Nathan announced he was going to teach us a breakfast recipe that was traditional from is home in Chicago.
These mashed potatoes and eggs breakfast ramekins were an easy way to feed the group and needless to say, the whole class gave breakfast a big thumbs up. I’ve been wanting to recreate it in my own kitchen, and of course it was just as good as I had remembered.
This idea is so much easier than any other breakfast ramekin idea I’ve run across. There’s no baking involved and those leftover potatoes get some grand company with bacon and a poached egg. Don’t forget the hollandaise sauce.
Step by Step Instructions
Heating leftover mashed potatoes in the microwave makes this an easy fix. Let’s take a look.
- Step 1: Line up ramekins and place a scoop of hot mashed potatoes in each.
- Step 2: Top each with crumbled cooked bacon.
- Step 3: Add a poached egg to each ramekin.
- Step 4: Top with a drizzle of Hollandaise Sauce.
Tips For Success
Being organized will help this process go much smoother.
- Start by cooking sliced bacon until crispy. Break into pieces, set aside.
- Prepare Hollandaise Sauce and set aside and keep warm.
- Heat the left over mashed potatoes in the microwave. This works best by setting the microwave to 50% power. The cooking time obviously depends on how many left over mashed potatoes you are reheating. Heat in 30 – 60 increments until the potatoes are nice and steamy. Leave them sit in the microwave, covered to keep them warm.
- Next, poach your eggs.
- Then Line up your ramekins.
- Add a big heaping tablespoon of the hot mashed potatoes to the bottom of each ramekin.
- Top with bacon pieces.
- Top with a poached egg.
- Top with Hollandaise sauce and serve immediately.
The next layer is your beautiful poached egg. Need help with poaching? Take a look at instructions in my How To Poach Eggs Like A Professional Chef.
How do you poach several eggs at the same time? Use a hotel pan. What is a hotel pan? They’re used routinely in the restaurant trade and by catering companies. They’re also referred to steam pans, and used to keep foods warm. They’re what you see in buffet lines with heat canisters underneath. You can also use a cake pan. Just add a few inches of water to the hotel pan, or cake pan. Place it on your stove top burner and let the water come to “almost boiling” stage. Carefully crack the eggs into the steaming water and let steep for 3 – 4 minutes. Remove eggs with a slotted spoon.
Sprinkle with paprika, chile powder, or fresh chopped chives.
Variations
This recipe isn’t limited to Hollandaise Sauce. Have some fun. You can also make a quick cheese sauce.
- 2 tablespoons butter
- 2 tablespoons flour.
- 1 cup milk.
- 1 ½ cups shredded cheese of your choice.
Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 ½ cups shredded cheese. Stir and cook over medium heat until melted and thickened. Done!
Stab at that beautiful egg and let the yolk spread over the contents of that ramekin.
Grab a fork and dig in!
Mashed Potatoes and Eggs
Of course plain good old fashioned mashed potatoes are what this recipe was designed for. But any one of my other mashed potato creations, will work beautifully for this recipe.
- Spicy Mashed Potatoes: These mashed potatoes with cheese and salsa are used to stuff into a poblano pepper. Have leftovers? use these spicy potatoes for these breakfast ramekins.
- Poblano Chive Mashed Potatoes, Turn these breakfast ramekins into a Mexican themed breakfast. Substitute the Hollandaise sauce for the cheese sauce I’ve outlined above. Substitute crumbled chorizo for the bacon.
- Make Ahead Mashed Potato Casserole: With sour cream and chives, they’re a perfect candidate for this left-over mashed potatoes for breakfast.
Next time you have left over mashed potatoes and want them for breakfast, I hope you give this recipe a try. And if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe.
And if you have a favorite way to use up mashed potatoes, let me know, I’d love to give it a try.
Mashed Potatoes and Eggs Breakfast Ramekins
Ingredients
- 1 ½ cups Mashed Potatoes left-over and reheated
- 4 slices bacon cooked and diced
- 6 eggs poached
- 1 ½ cups Hollandaise Sauce or Cheese Sauce
- Chopped Chives, paprika or chile powder for garnish
Instructions
- In a fry pan, fry bacon until just crispy, crumble and keep warm.
- Prepare Hollandaise or Cheese Sauce. Set aside and keep warm.
- In a medium sauce pan, heat water and poach eggs. Cook about 5-6 minutes.
- In the meantime, re-heat mashed potatoes and keep warm.
- To build, using 6 small ramekins: Place about ¼ cup mashed potatoes in each ramekin. Divide crumbled bacon evenly over the mashed potatoes. Add a poached egg to each ramekin cup. Then drizzle on ¼ cup of your sauce. Serve immediately.
Notes
- 2 tablespoons butter
- 2 tablespoons flour.
- 1 cup milk.
- 1 ½ cups shredded cheese of your choice.
Nutrition
Mashed Potatoes and Eggs Breakfast Ramekins … It’s What’s For Breakfast
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Words can not express how must I love this dish!!! I’m with Debra…this makes me want to go make some mashed potatoes for leftovers.
I tried it yesterday for dinner, it turns out so deliciousssssss. Thanks for your sharing
I made mashed potatoes just for this dish, will have leftovers for…. more of the same!! Delicious!! Thanks!! xoxo
Thanks for letting me know Laverne. So glad you liked the recipe idea.
I did the same thing Laverne. 🙂
Wow, it looks really awesome. I have never tried anything like this – and just after looking at those pictures I instantly became very hungry. Thanks a lot for sharing it with us!
Lea Ann, I would love this, I know. Must make it soon. Nothing here not to like!
I loved this. Even my kids loved it. And they are hard to please.
Thank you Diane. Thanks for letting me know.
I’ve done something kinda sorta similar with grits, but really like the idea of mashed potatoes. Winner! Thanks. And Happy Holidays!
Words can not express how must I love this dish!!! I’m with Debra…this makes me want to go make some mashed potatoes for leftovers.
This makes me want to make mashed potatoes just for this dish alone!
You know I’d love, love, love this dish except I’d change the recipe just a little to:
“Fill ramekin half full of mashed potatoes” and “add two poached eggs to each ramekin.”
This will be tried with the next mashed potatoes.