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Breakfast Potato Cups with Cherry Tomatoes, Leek, and Melted Cheese Recipe

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★★★★★

4.8 from 77 reviews

Delicious and visually appealing Breakfast Potato Cups made with thinly sliced potatoes baked into delicate edible cups filled with mozzarella, cherry tomatoes, leek, and a savory egg custard, perfect for a hearty and elegant breakfast or brunch.

Ingredients

Scale

Potato Cups Base

  • 250 g potatoes
  • 1 egg yolk
  • 1 tbsp milk
  • 45 g Parmesan cheese
  • 1/2 tsp dried thyme leaves
  • Salt, to taste

Filling

  • 100 g mozzarella cheese
  • 6 cherry tomatoes, halved
  • 12 slices leek

Egg Custard

  • 1 egg
  • 50 ml milk
  • Salt, a pinch

Garnish

  • Fresh thyme leaves

Instructions

  1. Preheat and Slice Potatoes: Preheat your oven to 190°C (fan). Using a mandolin or a sharp knife, carefully slice the potatoes into thin rounds. Rinse the slices in ice-cold water to remove excess starch, then pat them thoroughly dry to ensure crispiness and flexibility during baking.
  2. Prepare Egg Wash: In a small bowl, whisk together the egg yolk and 1 tablespoon of milk until well combined to create a smooth egg wash that will help the potato slices brown and hold together.
  3. Form Potato Flowers and Bake: Line a baking tray with parchment paper. Arrange one potato slice in the center and surround it with six potato slices slightly overlapping to form a flower shape. Brush each ‘flower’ generously with the egg wash and sprinkle evenly with Parmesan cheese and dried thyme leaves. Season lightly with salt. Bake in the preheated oven for 15 minutes until the potatoes are golden but still flexible.
  4. Shape Potato Cups: Allow the baked potato slices to cool just enough to handle. Carefully transfer each ‘flower’ into the cavities of a muffin tin, pressing them upside down gently to form cup shapes capable of holding fillings.
  5. Add Filling: Divide half of the mozzarella cheese evenly among the potato cups. Add halved cherry tomatoes and two slices of leek into each cup. Top with the remaining mozzarella and sprinkle fresh thyme leaves over the top for extra aroma and flavor.
  6. Prepare Egg Custard: In a separate bowl, whisk together the whole egg, 50 ml of milk, and a pinch of salt to make a smooth custard mixture for filling the cups.
  7. Bake to Set Filling: Turn off the fan on the oven to maintain even heat. Carefully pour the egg custard evenly into each potato cup, filling close to the top without overfilling. Bake for 15 to 18 minutes or until the egg custard is fully set and the cheese has melted beautifully.
  8. Cool and Serve: Remove the muffin tin from the oven and let the potato cups cool in the tin for about 10 minutes. Carefully lift them out using a spatula to maintain their shape. Garnish with fresh thyme leaves and serve warm for a delightful breakfast treat.

Notes

  • Use waxy potatoes for better structure and flexibility in the potato cups.
  • Pat drying the potato slices thoroughly after rinsing is key to achieving crisp and sturdy potato cups.
  • Turning off the fan during the final baking helps prevent the egg custard from drying out.
  • You can substitute dried thyme with rosemary or oregano for a different herbal flavor.
  • These potato cups can be prepared ahead of time and reheated in a low oven to retain crispiness.

Keywords: potato cups, breakfast recipe, brunch, mozzarella, cherry tomatoes, baked potato cups, savory egg custard

Find it online: https://spatulaqueen.com/breakfast-potato-cups-with-cherry-tomatoes-leek-and-melted-cheese-recipe/