Zutaten für Baked Eyeball Eggs
- 2 lbs russet potatoes (peeled and mashed)
- 10.75 oz can condensed cream of potato soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 slices Canadian bacon
- 6 large eggs
- ketchup
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Zubereitung von Baked Eyeball Eggs
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 lbs russet potatoes (peeled and mashed), 10.75 oz can condensed cream of potato soup, 1 cup sour cream, 1 cup shredded cheddar cheese, 1/2 cup chopped onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the potato mixture into an ungreased 13x9 inch glass baking dish and spread evenly.
- Arrange 12 slices Canadian bacon in pairs over the potato mixture to create eye shapes.
- Gently press the bacon into the mixture to form deep cups.
- Bake for 40 minutes.
- Remove the baking dish from the oven. If necessary, gently press the bacon again to reshape the cups.
- Carefully crack 1 large egg into each bacon cup.
- Return to the oven and bake for 20-25 minutes, or until the egg whites are set and the yolks are slightly thickened but not hard.
- Decorate the eggs with ketchup to create bloodshot veins.
- Serve immediately and enjoy! (Nutritional information per serving: Approximately 350 calories, 18g fat, 255mg cholesterol, 780mg sodium, 30g carbohydrates, 17g protein).
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
4g
Fat
46g
Carbs
6g
