Truffle Oil Potato Egg Bites

Ingredients

• 3 potatoes (Sliced in half; wash and peel before boiling.)
• 6 cheese slices (One slice for the bottom of each muffin cup.)
• 6 eggs (Crack one whole egg into each potato cup.)
• 1 tbsp truffle oil (Drizzle a small splash over each potato.)
• 2 tbsp Parmesan cheese (Grated; garnish generously before serving.)

Steps

1. 1

   Wash and peel the potatoes, then slice each one in half. Boil the potato halves until they are fully cooked through and tender.

2. 2

   Preheat the oven to 190°C (375°F). Prepare a dry, ungreased 6-slot muffin tin.

3. 3

   Place one slice of cheese directly into the bottom of each muffin-tin slot.

4. 4

   Place one fully cooked potato half directly over the cheese in each muffin cup.

5. 5

   Drizzle a small splash of truffle oil over the potatoes.

6. 6

   Place a small piece of parchment paper over each muffin slot. Using a glass or spoon, press down firmly to mash and mold each potato half into a cup shape against the tin.

7. 7

   Crack one whole egg directly into the center of each pressed potato cup.

8. 8

   For runny yolks, bake for 11 to 13 minutes, until the egg whites are just set. For fully cooked eggs, increase the baking time to 15 to 20 minutes.

9. 9

   Garnish each potato egg cup generously with grated Parmesan cheese.

10. 10

    Carefully lift the cups out of the muffin tin and serve hot.

Notes

The source provides two egg doneness options: bake 11–13 minutes for runny yolks or 15–20 minutes for fully cooked eggs. The amount of parchment paper is not specified; use a small piece for each muffin slot.

Nutrition per serving

• breakfast
• appetizer
• egg bites
• baked
• vegetarian
• potato
• quick recipe