No baking required for these mashed potato breakfast ramekins. What a great way to use up leftover mashed potatoes while serving your brunch crowd in style. And did I mention there’s bacon involved?
Let’s Make Mashed Potatoes Constantly:
I’m always looking for ideas or recipes using leftover mashed potatoes. And this idea makes me want to make mashed potatoes every single week, just so I can have this ramekin breakfast every Sunday.
I don’t know about you, but I always make too large a batch of mashed potatoes. And I’m always looking for leftover mashed potato ideas. Yay for these fun and delicious breakfast ramekins.
An Easy Way to Feed a Few:
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.
My time spent at Cook Street Culinary School was divided between three different kitchen stations. Pastry Kitchen, Garmo and Hot Line. While in Hot Line, each morning the six of us team members were assigned the task of preparing breakfast for the entire class. One morning teammate Nathan announced he was going to make us a breakfast treat he learned at home in Chicago.
These breakfast ramekins were a childhood staple for him. The whole class loved them. And I loved this bacon-egg ramekin idea so much, I’ve been wanting to serve it in my own kitchen. And it was just as good as I had remembered.
Building that breakfast:
To begin, add a big heaping tablespoon of leftover mashed potatoes to the bottom of the ramekin. They have been reheated in the microwave until steamy hot. And with all of the easy mashed potatoes recipes that are flavored and seasoned, just think about the flavor possibilities for this breakfast. This herbed mashed potato recipe comes to mind.
Add about a tablespoon of bacon that you’ve just fried up. And crumbled.
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.
You’ve Got Sauce Options:
Top with a healthy drizzle of Hollandaise Sauce and sprinkle with paprika, chile powder, or fresh chopped chives. Note: You can also make a quick cheese sauce: 2 Tablespoons Butter, 2 Tablespoons Flour. Melt butter in a sauce pan, add flour and stir, cook 1 minute. Add 1 cup milk and 1 1/2 cups shredded cheese of your choice. 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!
No baking required for these individual mashed potato breakfast ramekins. What a great way to use up left over mashed potatoes and serve your brunch crowd in style. And did I mention there's bacon involved?
- 1 1/2 cups Leftover Mashed Potatoes reheated
- 4 slices bacon cooked and diced
- 6 eggs poached
- 1 1/2 cups Hollandaise Sauce or Cheese Sauce
- Chopped Chives, paprika or chile powder for garnish
In a fry pan, fry bacon until just crispy, crumble and keep warm.
Prepare Hollandaise or Cheese Sauce
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 1/4 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 1/4 cup of your sauce. Serve immediately.
Looking for other poached egg and potato ideas? Take a look at: