3 red potato, large, shredded
1 tbsp extra virgin olive oil
sea salt and black pepper, to taste
12 eggs
1
1. Preheat the oven to 375°F (190°C). Line a muffin tray with liners or use a silicone muffin
tray.
2. Wrap the shredded potato in paper towel and squeeze out all of the excess liquid. Transfer it to a large mixing bowl. Add oil, salt, and pepper, and mix to combine.
3. Scoop the potato mixture into each muffin cup until it is all used up. Using your fingers, create a hole in the center of each one, then crack an egg into each of the holes. Season with more salt and pepper, if desired.
4. Bake in the oven for 30 minutes or until cooked through. Remove from the muffin tray. Enjoy!
Ingredients
3 red potato, large, shredded
1 tbsp extra virgin olive oil
sea salt and black pepper, to taste
12 eggs