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
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