Warm, scrambled, cheesy, slightly undercooked eggs are one of the most comforting things to eat. You can also eat them day or night, and they’re perfect at either time in different ways. When Jon and I have a free morning, we like to go to this place B&H on 2nd ave between 7th and 8th street that serves great eggs. It’s a little hole in the wall place that’s been there forever. Everything is homemade and comes straight from the flattop griddle behind the counter. They have a bunch of different soups, pierogies, and a fresh juice bar. They also make their own loaves of challah bread which are incredible, and one of the best tuna melts in the city. Whenever we go there, I alternate between ordering an omelette with homefries and the tuna melt. Jon gets the eggs over easy every time, sometimes with a cup of gazpacho or split pea soup to start. The cook there, Mike, knows all his customers and greets us personally every time we come in. It’s such a homey little nook and going there on a cold morning is filling and warming. Our bite of eggs in a potato cup are my bitesized version of our cozy morning breakfasts at B&H.
1 tbsp cream
2 tbsp fresh chives, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
¼ cup cheddar cheese, grated
1/8 cup goat cheese, crumbled
Salt and freshly ground pepper
Cayenne pepper, to taste
Baby potatoes, thinly sliced
- Set a pot of water to boil to blanch the potatoes. Thinly slice them using a mandoline and blanch them briefly in the salted boiling water. Shock in an ice bath.
- In a pan made for mini muffins, arrange the potato slices to form a small cup. Cut out circles of parchment and place in the potato cups. Fill with baking beans to weigh down the potatoes and make sure they retain their shape.
- Bake potato cups at 350 for 15 minutes until golden brown.
- In the meantime, chop the chives, parsley and dill. Beat together with eggs, cream and seasoning.
- Heat a small pan with a tablespoon of olive oil or butter. Pour the eggs into the hot pan. Using a spatula, fold the eggs over and over onto themselves. Don’t let the pan get too hot and cook until the eggs are the consistency you like.
- 30 seconds before the eggs are done, add the two kinds of cheese and cook until melted.
- When the potato cups are crispy, remove the beans and parchment and fill with eggs. Top with a little more fresh herbs and enjoy the creamy, warm taste of breakfast.