alive logo

Egg Baked in Potato


    This simple dish can be a good way to introduce kids to cooking.

    4 large potatoes, baked
    1/2 tsp (2 mL) salt and 1/8 tsp (0.5 mL) pepper, divided into two parts
    4 large free-range eggs
    1/2 Tbsp (7 mL) extra-virgin olive oil
    1/4 cup (60 mL) onions, finely chopped
    1 Tbsp (15 mL) chives, finely chopped
    1/4 cup (60 mL) light sour cream (optional)
    Preheat oven to 400 F (200 C).


    Place baked potatoes on work surface and cut off top quarter. Remove three-quarters of inside contents, break down with fork, and set aside.

    Season inside of potato skins with half of salt and pepper. Break egg in each one. Place on cookie sheet and bake for 10 to 15 minutes or until white is set.

    Heat oil in skillet over medium heat. Add onions and cook for about 3 minutes, until translucent. Increase heat to medium-high, add potato pulp, and stir. Flatten out with spatula to create thin pancake. Season with remaining salt and pepper and cook for 3 to 5 minutes on each side, until golden brown.

    Slide onto plate, arrange potato skins over potato pancake, and garnish with chives and sour cream (if using).

    Serves 4.

    Each serving contains: 389 calories; 14 g protein; 9 g total fat (3 g sat. fat, 0 g trans fat); 65 g carbohydrates; 7 g fibre; 397 mg sodium

    source: "Eggs", alive #353, March 2012


    Egg Baked in Potato




    SEE MORE »
    Warming Winter Chocolate Bark

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.