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The Egg Book

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The Egg Book

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Look beyond the breakfast hour and discover how healthy, versatile and easy-to-prepare eggs can make wonderfully quick and easy dinners, elegant lunchtime dishes, and sweet, airy desserts.
The Egg Book
Baked Potatoes And Eggs

Baked Potatoes And Eggs      "Baked Potatoes And Eggs" is available in PDF format print friendly version
Potato boats with baked egg "passenger" and "canopy" of cheese and parsley.
 
Extra-large baking potatoes (with peel), about 13 oz.22
(370 g) each
 
Sour cream3 tbsp.50 mL
Chopped fresh chives (or 1 1/2 tsp., 7 mL, dried),2 tbsp.30 mL
or green onion
Hard margarine (or butter), softened1 tbsp.15 mL
Salt1/4 tsp.1 mL
Pepper, sprinkle
 
Large eggs44
Salt, sprinkle
Pepper, sprinkle
 
Grated medium Cheddar cheese1/2 cup125 mL
Chopped fresh parsley (or 3/4 tsp., 4 mL, flakes)1 tbsp.15 mL
Paprika1/4 tsp.1 mL
 
Pierce potatoes in several places with fork to allow steam to escape. Bake in 350°F (175°C) oven for about 1 1/2 hours until tender. Cool until able to handle. Cut potatoes in half lengthwise. Scoop out pulp into medium bowl, leaving 1/8 inch (3 mm) thick shells. Place shells on lightly greased baking sheet. Set aside.

Mash potato pulp until no lumps remain. Add next 5 ingredients. Stir well. Divide and spoon into potato shells. Spread evenly. Make 3/4 inch (2 cm) deep oval indentation in filling along length of each shell to hold egg. Bake, uncovered, in 350°F (175°C) oven for about 10 minutes until hot.

Break 1 egg into each indentation. Sprinkle with salt and pepper.

Sprinkle with cheese, parsley and paprika. Bake for 12 to 15 minutes until eggs are cooked to desired doneness. Serves 4.
 
1 serving: 380 Calories; 14.6 g Total Fat (5.7 g Mono, 1.3 g Poly, 6.3 g Sat); 235 mg Cholesterol; 48 g Carbohydrate; 4 g Fibre; 15 g Protein; 358 mg Sodium
 
 
 
Reprinted from The Egg Book © Company's Coming Publishing Limited

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