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Whisking eggs is more than just a method; it's a science that enhances the texture and flavor of your dish. When you whisk eggs, you introduce air into the mixture, which creates a light and fluffy texture when cooked. This is particularly important for our Mini Egg & Avocado Tater Cups, as the airy eggs will complement the creamy avocado and crispy tater cups beautifully.

Mini Egg & Avocado Tater Cups

Check out these Mini Egg & Avocado Tater Cups, a delightful fusion of flavor and texture! This recipe transforms traditional tater tots into impressive bite-sized treats, perfect for brunch, snacks, or parties. With a crispy potato base supporting creamy avocado and fluffy egg filling, they offer a deliciously satisfying experience. Customize with fresh herbs, cherry tomatoes, or cheese for a personal touch, making every dish as unique as your gathering. Ideal for any occasion!
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Ingredients
  

2 large russet potatoes

2 tablespoons olive oil

Salt and pepper to taste

4 large eggs

1 ripe avocado, diced

1/4 cup cherry tomatoes, halved

2 tablespoons fresh cilantro, chopped

1 teaspoon lime juice

1/4 teaspoon chili powder (optional)

Crumbled feta or cotija cheese (optional for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Wash and peel the russet potatoes. Using a sharp knife, slice the potatoes into about 1/4 inch thick rounds.

      Bake the Bases: Brush both sides of the potato rounds with olive oil and sprinkle with salt and pepper. Place them on a parchment-lined baking sheet and bake for about 25 minutes, flipping halfway through, until golden and crispy.

        Create the Tater Cups: Once the potato rounds are slightly cooled, use the bottom of a glass or a small round cookie cutter to press down the center of each round, creating a cup shape.

          Make the Filling: In a medium bowl, whisk the eggs. Season with salt, pepper, and chili powder if using. Pour the egg mixture into each potato cup, filling them about 3/4 full.

            Add Toppings: Sprinkle the diced avocado and halved cherry tomatoes on top of the egg-filled potato cups.

              Bake Again: Return the tray to the oven and bake for an additional 10-12 minutes, or until the egg is fully set.

                Garnish and Serve: Once out of the oven, drape freshly chopped cilantro over the top and drizzle with lime juice. Optionally, sprinkle some crumbled feta or cotija cheese for an added zing.

                  Enjoy! Serve warm as a delightful brunch dish or a savory snack!

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings