Eggs in A Ramekin

by founditonapostednote

“Eggs in a Ramekin” has all the drama of a Sunday-morning brunch at any Uptown/Midtown/Downtown hot-spot restaurant, without the few-hour wait and rush-style cooked food. It has the pomp and circumstance of the Upper Eastsiders who come to brunch in their red-bottom stilettos, but it will never make you feel like you can’t keep up with the Joneses or Kardashsians. In fact, once you master this dish, you can host your own high-end brunches with people you actually know and like.

What you will need to make two:

About 45 minutes

2 Ramekins

1 small pan (to place ramekins on top of)

1 large Idaho potato

2 table spoons of shredded cheese (some extra to sprinkle on top) OR two table spoons of goat cheese

Butter to coat skillet and line ramekins

2 teaspoons of fresh (I guess you could use dried) rosemary

A knife or herb-cutting scissors (to finely chop rosemary)

A large bowl

Medium-sized pan + Spatula

Ice

Hand-held grater

1 teaspoon black pepper (extra to sprinkle on top)

1 teaspoon of garlic powder

2 teaspoon salt

Optional–2 strips of Fakeon (veggie bacon) or real bacon

Procedure:

1. Wash (let’s be real, some peeps say “warsh”) potato, and peel

2. In large bowl, use grater to shred potato

3. Soak potato shreds in water with three-four cubes of ice for five minutes (this allows the potato shreds to retain their shape instead of being a sloppy mess), add 1 teaspoon of salt

4. Strain or drain bowl, squeeze out excess water from shreds

5. To strained shreds add

-1 teaspoon of black pepper

-1 teaspoon of salt

-1 teaspoon of garlic powder

6. Let sit for four minutes

7. Preheat oven to 400 degrees

8. Coat skillet with butter, warm pan at medium-high temperature and place potato shreds in pan to cover entire pan. Then start creating hash into sections, so flipping is easier. Cook for 6 minutes on one side, spray with cooking spray, then flip and cook other side for 6 minutes. Flip again, add sprinkles of rosemary, and cover with lid for about four minutes. Add a few sprinkles of water if needed. Once done, hash should be golden brown and crispy.