LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Unique Baked Yam and Egg Cups
UNIQUE BAKED YAM AND EGG CUPS
Olive oil spray
2 ½ c. peeled and grated yams (grate on largest holes of grater), about 1 (8-oz.) yam
1 T. chopped fresh thyme leaves
1 t. onion powder
Kosher salt/black pepper, to taste
1 oz. finely grated Pecorino cheese (extra for garnish)
6 eggs
- Preheat oven 375. Spray 6-cup non-stick muffin tin with oil spray and set aside.
- Toss the grated yam, thyme, salt, pepper and cheese in bowl.
- Divide mixture evenly into 6 portions and place in prepared muffin cups.
- Press mixture into bottom and up along sides to form a well making certain there are no open gaps.
- Spray insides of potato well with olive oil spray. Transfer to oven and bake 8 minutes.
- Remove from oven, gently press the bottoms of yam cups and crack an egg into each.
- Return to oven and bake until white of egg are set and yolk is cooked (12 minutes for runny eggs, 14 minutes for slightly hardened yolks.)
- Let sit one minute before carefully removing using an off-set spatula
- Sprinkle with salt, black pepper and pecorino.