Eggs in Potato Baskets

This recipe totally caught my eye when Sunny Anderson was whipping it up on her show a few weeks back. I omitted the prosciutto and cheese and changed the butter to olive oil, added some rosemary to the potatoes and voila. Perfect Easter weekend breakfast for the family!

6 large Yukon Gold potatoes, peeled
2 Tablespoons extra virgin olive oil
1 teaspoon rosemary
sea salt and pepper
Nonstick cooking spray
12 eggs
green onions (garnish if desired)
Directions
Heat the oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the olive oil and season well with the salt and pepper, to taste. Stir in rosemary.
Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
Remove the potatoes from the oven and gently crack an egg into each cup
. Bake until the egg whites set but the yolk remains runny, about 10 minutes.
Egglands Best eggs provided a coupon for a free dozen eggs for this blog.