Preheat oven to 350f. Preheat a small skillet over medium high heat.
Melt butter in the skillet and add the onion and jalapeno. Cook 3-5 minutes, stirring occasionally, until starting to soften.
Add the garlic and cook another minute, stirring occasionally.
Spray two small ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes.
Stir the onion, chile, garlic mixture into the dishes.
Top with the mozzarella.
Crack an egg into each ramekin. Season with salt and pepper.
Bake in the oven on the middle rack for 5 minutes.
Broil on high for 5-6 minutes or until the eggs are set.
Rest for 5 minutes before serving and warn diners that the ramekin is still hot. For a different plating, I like to slide the egg out of the ramekin with a fork or thin silicon spatula, as pictured.
For extra crispy potatoes, put the ramekins in the oven for 3 minutes after step 5 and then proceed as written.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 305 (59%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 1071.7mg||330 %|
|Sodium 783.2mg||27 %|
|Potassium 543.7mg||14 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 15.6g|
|Protein 36.5g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 519
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