HASH BROWN EGG CUPS WITH TSAR NICOULAI CAVIAR

Recipe adapted from The Pioneer Woman

INGREDIENTS
5 whole yellow potatoes or 3-4 medium russet potatoes
Salt, to taste
12 whole large eggs
Non-stick cooking spray
Tsar Nicoulai Caviar
Chopped chives, for garnish

METHOD
1. Preheat oven to 400F. Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt.
2. Increase oven temperature to 425F
3. Spray a muffin pan generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest. Spray again (lightly) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. Remove when the nests are golden brown.
4. Allow the hash browns to cool. Crack an egg into each one. Sprinkle with salt and bake until the whites are set, about 15 minutes.
5. When egg cups are done baking, allow to cool slightly and remove them carefully from the muffin pan with a spoon or fork (it may help to carefully run a butter knife around the edges first if they are a little stuck). Garnish with Tsar Nicoulai Caviar (here we used Estate) and chopped chives.