We LOVED these! After gobbling them right up, we wanted to make another batch (even though they were surprisingly filling). The jalapeno isn't overpowering at all, and gave it a little extra flavor to take the "fried" egg and tater tot bed to the next level.
Jokingly, we talked about how fun it would be someday to start a bed and breakfast. We'd have these Baked Eggs Napoleon on the top of the breakfast menu. Who knows? By the time we retire (if I'm still food blogging), we'll have a massive repertoire of dishes to choose from. Dare to dream, right?
Either way, these rocked our socks. Enjoy!
Baked Eggs Napoleon
1/2 bag tater tots, cooked and crumbled (or you could use homemade hash browns)
2 T butter
1 T jalapeno, seeded and finely diced
1/2 C yellow/white onion, diced
2 cloves garlic, minced
1/2 C mozzarella cheese, shredded
salt and pepper to taste
Preheat oven to 350 degrees. In a small skillet over medium-high heat, melt butter and add onion, jalapenos. Cook 3-5 minutes until onions are clear. Add in garlic, and cook about a minute.
Spray four white ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes, pushing the tots down hard to create a mold (helps them come out easier after baking).
Divide the onion mixture over the four ramekins. Top each one with mozzarella. With your finger, make a little indent in the mozzarella so the egg can stay in one place - Crack and egg into each ramekin, season with salt and pepper.
Bake for 5 minutes. Broil on high for 5-6 minutes, or until eggs are set. Rest for 5 minutes before serving. Ramekins are super hot, so we just used a fork and removed them from the ramekins in their own little cups (serving them without the ramekins).
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