The April/May 2010 Cooking Club magazine had many recipes I wanted to try. This could be used for breakfast or brunch. I was able to find mascaropne cheese in the Target deli area where they have their imported cheeses. If you can't find the mascarpone cheese, use an equal amount of cream cheese instead.
6 tbsp unsalted butter, divided
1 cup finely chopped onion
10 eggs, divided
1 1/2 tsp salt, divided
3/4 tsp pepper, divided
1 (20 oz) package refrigerated hash brown potatoes
1 1/2 tsbp chopped fresh tarragon
1 1/2 tbsp sliced fresh chives
1/2 cup mascarpone cheese, softened
Place oven rack in lowest position. Heat oven to 400 degrees F. Spray 12 muffin cups generously with cooking spray. Melt 4 tbsp of the butter in a medium skillet over medium heat. Cook onion 3 minutes or until it just begins to soften, stirring occasionally.
Meanwhile, whisk 2 of the eggs, 1 tsp of the salt and 1/2 tsp of the pepper in a large bowl until blended. Stir in hash browns until coated. Stir in onion mixture. Spoon into muffin cups (cups will be full). With back of spoon, press into bottom and up sides, making an indentation in center. (Keep hash browns from spilling over edges to avoid overbrowning.)
Bake on bottom rack 40 to 45 minutes or until potatoes are tender and sides are brown. Remove from oven; run thin spatula around outside edges to loosen. Cool in pan on wire rack 5 minutes. Carefully remove potato baskets from pan; place on foil-lined baking sheet. (Baskets may be made as much as 4 hours ahead.)
Place oven rack in middle position; reduce oven to 300 degrees F. Whisk remaining 8 eggs, 1/2 tsp salt, 1/4 tsp pepper, tarragon and chives in a large bowl 45 seconds or until frothy and blended.
Melt remaining 2 tbsp butter in a large non-stick skillet over medium heat. Pour in eggs; reduce heat to medium-low. Cook slowly 2 to 3 minutes or until eggs just begin to form curds, stirring constantly with heat resistant spatula. Stir in cheese. Cook 1 to 2 minutes or until curds form, but eggs are still very creamy. Spoon eggs into potato baskets.
Immediately bake potato baskets at 300 degrees F. for 5 minutes or until hot.
I normally like my eggs cooked well until they're dry. This was unusual for me, but I ended up enjoying the creaminess of these eggs. I used my cheap flexible spatula to remove the baskets from the cupcake cups and I used my thicker heat-resistant spatula for mixing the eggs. It's amazing how many spatulas I've gained over the years. This took longer than I was expecting, so make sure you have at least an hour to prepare these.
Flavor Rating: Great, I loved the creaminess of the cheese and egg mixture. There were a lot of flavors happening in every bite.
Ease of Preparation: Hard, the egg baskets were think in the bottom corners and I wasn't able to get every bite of potato out of the cupcake tin.