Eggs in A Ramekin

by founditonapostednote

out of the oven

“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


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


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


2. In large bowl, use grater to shred potato

shredding potatoes

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

hash brown after soaked in ice

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.

hash on pan

sectioning hashbrownflip

goldie brown

9. Coat entirety of ramekins with butter, add a few dollops at bottom


10.  Use tongs to place about 1/2inch  of hash brown in each ramekin  (Can use more), sprinkle rosemary

hashrbown in ramekin

11. Add shredded cheese or goat cheese to each ramekin

pepperjack shred

12.  Add thin layer of hashbrown and a few crumbles of cooked  faken or baken (option)

addking fakeon

13. Crack egg on top

egg on top


14. Place in oven for 10 minutes

in oven 2

15. Remove, sprinkle rosemary and black pepper

out of oven 2attempt at cross section