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Whipped Dill Goat Cheese Breakfast Buns with Eggs Over Easy

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3

Ingredients

  • 1 large yukon gold potato peeled, Blade C
  • olive oil cooking spray
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 4 large eggs
  • 4 oz goat cheese
  • 1 tbsp finely chopped dill
  • 6 cucumber slices
  • 1 tbsp olive oil

Instructions

  • Place a large skillet coated with cooking spray over medium heat and add in the potato noodles. Season with salt, pepper and garlic powder. Cook for 5-7 minutes or until noodles wilt and slightly brown.
  • Once noodles are done, place in a bowl with one egg. Toss to combine until egg coats noodles. Take out three 6oz ramekins and pack each 1/2 way full with potato noodles. Place three pieces of wax paper over each ramekin. Place three 14oz cans over the wax paper and press down firmly to compact the noodles. Place in the refrigerator for 10-15 minutes.
  • While the noodles are cooling, prepare your goat cheese. Add goat cheese and dill to a food processor and pulse until whipped.
  • Once the noodles are done cooling, place a large skillet over medium heat and add in the olive oil. Take the noodles out of the refrigerator and remove wax paper and cans. Flip a ramekin over and pat the bottom until noodles fall into the skillet. Repeat this for each ramekin. Cook the noodle buns, not moving, for 2-3 minutes and then flip over and cook an additional 2-3 minutes. Press the back of a spatula onto the bun to compact.
  • Remove the buns and place on three different plates. Set aside.
  • Place a large skillet over medium-low heat and a small skillet over medium-low heat. Crack two eggs in the large skillet and one egg in the small skillet. Cook until egg whites are set, about 3 minutes. While eggs are cooking, top each bun with goat cheese and cucumbers.
  • When egg whites are set, flip over and cook for about 30 seconds. When done, remove with a spatula and lay on top of each potato noodle bun. Season lightly with salt and pepper and enjoy!