Prep 5 mins
Cook 20 mins
This is a tasty recipe from Alberta Egg Producers. Enjoy!
Make and share this Eggs in a Spud recipe from Food.com.
- 4 large baking potatoes, hot
- salt and pepper
- 1⁄2 cup cheddar cheese or 1⁄2 cup gruyere cheese, shredded
- 8 eggs
- fresh parsley or chives, finely chopped, for garnish
- Cut potato in half lengthwise. Scoop out about half of the pulp from each potato half. Reserve potato flesh for another use - maybe mashed potatoes for dinner.
- Remove a thin slice of potato from the bottom to stabilize the potato, if necessary. Set potato shells in a shallow baking dish. Sprinkle each cavity with salt, pepper and 1 tbsp cheese. Break an egg into each cavity.
- Bake at 350°F for 15 to 20 minutes or until eggs are cooked as desired. Sprinkle with parsley or chives and pepper. Serve immediately.
Its always fun to surprise DH with an unusual breakfast. He loved this concept and this breakfast. I didn't use large bakers. I used smaller baked potatoes that I had leftover from another meal. They held the egg just fine. I was a little worried that it wouldn't be filling, because they were small, but they were just right. I served with sausage patties and fruit. I think I might try using larger potatoes next time and and fill with a little cooked sausage, then add the cheese and egg. Thanks for sharing this recipe.
Made as one serve but as my Carisma potato was medium I just cut a little of the top and then scooped out about 3/4 of the flesh and then cracked the egg in and covered with grated mozzarella and with the scooped flesh I mashed it up and put on top of the cut piece and put some grated mozzarella on it and baked in the oven for 15 minutes with just set the yolk so for a runny yolk I would bake for 110 to 12 minutes but it made for a very enjoyable light lunch. Thank you Nif, made for Went To Market.
Satisfying breakfast that is an absolutely delightful change of pace! The egg cooked perfectly and really enjoyed the way the remaining potato soaked up the yolk. I made using gruyere cheese and chives and you can bet your bottom dollar will be making again just the same way. Thank you for the post.