Potato Muffins

Potato Muffins

Metric Ingredient Imperial 225 g potatoes, peeled & sliced 1/2 lb 6 small eggs 6 40 ml white wine 3 tbsp 40 ml milk 3 tbsp 15 ml flour 1 tbsp 30 ml butter 2 tbsp 125 ml swiss cheese, shredded 1/2 cup 125 ml mozzarella cheese, shredded 1/2 cup 5 ml salt 1 tsp 5 ml white pepper 1 tsp

In a non-stick pan, melt 1 tablespoon (15 ml) butter and saute potatoes 3 minutes or until pilable. Layer each greased muffin cup with 3 potato slices and then top each with an egg. In a non-stick pan, over medium-low heat, melt 1 tablespoon (15 ml) butter and stir in flour. Add wine stirring constantly, add milk. Remove from heat and add cheese until melted, salt and pepper. Spoon mixture over eggs and bake in preheated 350 F (180 C) oven for 10 minutes. Remove from oven and cool 5 minutes. Carefully remove muffins and serve immediately. Serves 6

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