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    You are in: Home / Breakfast / Eggs in a Spud Recipe
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    Eggs in a Spud

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 21, 2012

      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.

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    • on September 30, 2012

      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.

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    • on September 10, 2011

      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.

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    • on May 09, 2011

      These were great for a meatless meal beyond the ordinary, and they get the fifth star from me for the recipe's versatility. I decided to veer a bit from the original by scrambling my egg and adding crumbled goat cheese into the scramble. I threw in some garlic powder with the salt and pepper and the final result was very yummy. I fully intend to make them again with the cheddar/bacon combo, and will also switch up how the eggs are prepared to suit each family member. Thanks for a keeper! Made for Went to Market Tag.

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    • on February 02, 2010

      this was delicious. Made it for lunch, a perfect filling and healthy lunch. Topped it iwth some truffle salt :)

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    • on July 19, 2009

      Great and easy to make! I also love how customizable it is. I used Bird's Perfect Baked Potatoes to prepare the potatoes. I asked each person what kind of cheese they wanted (pepperjack, cheddar, American, Swiss) and topped with bacon bits and chopped green onion just before serving. Very enjoyable! Thanks for sharing!

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    • on April 13, 2009

      Tasty and filling breakfast. I used left over baked potatoes from the night before, and warmed them up just a bit before using. Topped them off with chives and a little sour cream and salsa mixed together. Very good. Thanks for sharing

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    Nutritional Facts for Eggs in a Spud

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.0
     
    Calories from Fat 129
    39%
    Total Fat 14.3 g
    22%
    Saturated Fat 6.1 g
    30%
    Cholesterol 386.8 mg
    128%
    Sodium 235.7 mg
    9%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.7 g
    6%
    Protein 18.8 g
    37%

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