Potato-Egg Stack

Recipe

Breakfast
Potato-Egg Stack

Primary Media

Sliced potatoes topped with poached egg

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Recipe Data

10min
Prep
1hr10min
Total

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Description

These thinly sliced potato stacks are baked in muffin tins for individual servings. How simple is that?

Recipe Tags

Servings and Ingredients

QuantityIngredientAdd
7Yukon Gold potatoes, cleaned and thinly sliced
3 tbsp.Hy-Vee unsalted butter, melted
1 tbsp.chopped fresh thyme
2 tsp.Hy-Vee garlic powder
4poached eggs

Directions

  1. Toss sliced potatoes with a mixture of melted butter, fresh thyme, and garlic powder.
  2. Stack potato slices in cups of a muffin pan. Bake at 375F for 1 hour or until golden brown.
  3. Top each stack with a poached egg.

Nutrition facts

Servings

420 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 210mg
  • Sodium: 190mg
  • Total Carbohydrates: 61g
  • Protein: 14g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 70%
0%
Iron 20%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons April 2017