Ingredients:

  • 1 lb Yukon Gold potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 2 tbsp heavy cream
  • 4 large eggs
  • 1 tbsp melted butter
  • 1 tbsp fresh chives, finely chopped
  • pinch of salt
  • pinch of pepper

Instructions:

  1. Slice the potatoes into thin, uniform rounds. In a mixing bowl, toss them with olive oil, garlic powder, paprika, salt, and pepper.
  2. Let the potatoes sit for 30 minutes to allow the salt to draw out excess moisture.
  3. Grease 4 slots of a standard 12-slot muffin tin thoroughly with melted butter or cooking spray.
  4. Press a handful of seasoned potatoes into the bottom of each greased slot, packing them tightly to create a solid disc.
  5. Sprinkle a generous portion of mozzarella and parmesan over the potatoes, then drizzle a teaspoon of heavy cream on top of each.
  6. Carefully crack one egg directly onto the cheese layer of each stack. Season the yolk with a tiny pinch of salt and pepper.
  7. Bake at 375°F (190°C) for 15–18 minutes until the egg whites are fully set.
  8. Garnish with finely chopped fresh chives before serving.