Ingredients for Humpty Dumpty Eggs
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How to Make Humpty Dumpty Eggs
- Boil eggs: In a 5-quart pot, dissolve 3 tablespoons of salt in 4 quarts of hot water. Add 6 large eggs and bring to a rolling boil. Boil for exactly 10 minutes.
- Cool eggs: Immediately transfer eggs to a bowl of ice water to stop the cooking process.
- Prepare potatoes: While eggs boil, prepare mashed potatoes according to package directions (or boil potatoes until tender, then mash).
- Mix in veggies: Stir in 1/2 cup shredded carrots and 2 thinly sliced green onions into the mashed potatoes. Let cool slightly.
- Peel eggs: Once cool enough to handle, peel the hard-boiled eggs.
- Coat eggs: Spread about 1/8 inch of the cooled potato mixture in your palm. Place an egg in the center and gently roll it in the potatoes, completely coating it.
- Prepare egg wash: In a pie pan, whisk together 2 large eggs with 1/4 teaspoon of salt.
- Bread eggs: Roll each potato-coated egg in the whisked egg, then roll in the cornmeal to coat evenly.
- Make bacon bows: Take a slice of bacon (or soy bacon), wrap it around the middle of the egg, overlapping by about an inch. Fold the excess back and forth to create a bow shape. Secure with a toothpick.
- Fry eggs: Heat vegetable oil to 375°F (190°C) in a large skillet. Fry the eggs 2 at a time, until the bacon is crisp (about 4-5 minutes). Avoid overcrowding the pan.
- Drain and serve: Remove the eggs from the skillet and place them on a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while still hot. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
9g
Fat
33g
Carbs
16g
