- 3 cup mashed potatoes, heated through
- 4 cup eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup herbs
ALWAYS MOTIVATED TO get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night’s meal.
I’m forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations.
This recipe is an inspired short version of the irresistible original, “lifted” from my very favorite egg cookbook, Country Egg, City Egg, by Gayle Pirie and John Clark.
Served with a simple salad this is a great mid-week meal.
Preheat oven to 450 .
Divide the mashed potatoes into four individual baking dishes.
Make a deep well in the center of the mashed potatoes.
Crack an egg directly into each well.
Season with salt and pepper to taste.
Sprinkle one fourth of the cheese over each egg.
Bake 12-15 minutes or until eggs are done to your likeness.
Remove from oven, garnish with fresh herbs.