alive logo

Egg Baked in Potato


    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 »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.