Baked Eggs Napoleon

I made this up yesterday morning when I had some leftover tater tots.

Yes, leftover tater tots, as in, "Napoleon, give me some of your tots.".  Except I didn't keep my leftover tots in my pockets, I used the fridge. 

This isn't anything ground breaking but it was simple and quite a tasty breakfast.  Alexis and I both liked them.  If you don't have leftover tater tots, you could use leftover hash browns or home fries.  

Baked Eggs Napoleon

servings:  2

Ingredients

• 12 ea tater tots, cooked and crumbled
• 1 tsp butter
• 1 Tbsp jalapeno, seeded and finely diced
• 1/4 cup sweet onion, diced
• 1 clove garlic, diced
• 1/4 cup mozzarella cheese, shredded
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 350f.  Preheat a small skillet over medium high heat.  
2. Melt butter in the skillet and add the onion and jalapeno.  Cook 3-5 minutes, stirring occasionally, until starting to soften.
3. Add the garlic and cook another minute, stirring occasionally. 
4. Spray two small ramekin dishes with non-stick spray.  Divide the crumbled tots between the two dishes.
5. Stir the onion, chile, garlic mixture into the dishes.  
6. Top with the mozzarella.
7. Crack an egg into each ramekin.  Season with salt and pepper.
8. Bake in the oven on the middle rack for 5 minutes.
9. Broil on high for 5-6 minutes or until the eggs are set.  
10. Rest for 5 minutes before serving and warn diners that the ramekin is still hot.  (see pictures for alternate serving idea)

Notes

• For extra crispy potatoes, put the ramekins in the oven for 3 minutes after step 5 and then proceed as written.

Break the tater tots up coarsely, not too fine.

The egg will stay mostly centered if you make a divot or dip in the center. 

You can serve right in the ramekins like this, but be careful - very hot.

But I like to slide it out onto a plate, it's easier to eat this way.