Baked eggs in potatoes

Name: Baked eggs in potatoes - Tatiana D.
Ingredients: 4 large potatoes; 50 g butter; 50 g cheese; 4 eggs; 2 tablespoons of chopped chives or green onion; salt; pepper; 1 piece of sausage (optional)

Savory - Baked eggs in potatoes by Tatiana D. - Recipia

Baked potatoes with eggs are perfect for a simple oven meal that requires minimal preparation. The potatoes are baked until soft, then hollowed out and filled with butter, cheese, green onions, and an egg. I also added a few slices of sausage because I had half a piece left in the fridge. My potatoes were quite large, so I baked them cut in half. The recipe is inspired by the Royal Cookbook. Quick Info Preparation time: not specified; preparation is short Baking time: approximately 1 hour for the potatoes, plus 8-10 minutes for the eggs Total time: approximately 1 hour and 10 minutes, depending on preparation time Servings: 4 Difficulty: easy Recipe type: stuffed potatoes, baked potatoes, hearty breakfast or quick meal Ingredients 4 large potatoes 50 g butter 50 g cheese 4 eggs 2 tablespoons chives or green onions, chopped Salt Pepper 1 piece of sausage, optional Instructions 1. Wash the potatoes thoroughly and dry them. If they are very large, as mine were, you can bake them cut in half. In the regular version, the potatoes are baked whole. 2. Place the potatoes in a preheated oven at 200 degrees Celsius. Leave them until a fork easily pierces them. For large potatoes, baking takes about an hour. 3. Remove the potatoes and let them cool slightly so that you can handle them without burning yourself. Cut a small cap off the top of each potato. 4. Carefully scoop out the flesh, leaving about a 1 cm wall around the edge. The potato should remain sturdy enough to hold the filling and the egg. 5. Sprinkle a little salt and pepper inside each potato. Add the butter, cheese, and a few sprigs of green onions or chives. 6. Crack an egg into the center of each potato. If the eggs are very large, place them carefully to avoid overflow. 7. Slice the sausage and place a few pieces over the egg. The sausage is optional and can be omitted without changing the main steps of the recipe. 8. Put the potatoes back in the oven and bake for 8-10 minutes, until the egg is cooked. The time may vary slightly depending on the oven and how well you want the yolk cooked. 9. Sprinkle the remaining green onions on top and serve the potatoes while they are still warm. The scooped-out flesh from the potatoes should not be discarded. You can mash it separately with sour cream or cheese and serve it alongside. If you have another use for it, you can save it for another dish. Why I make this recipe often It's a handy recipe when you have large potatoes and a few simple ingredients in the fridge. The baked potato holds the filling well, and the egg, butter, and cheese make it hearty enough for a meal. The sausage is a good solution for leftover pieces, but the potatoes are tasty even without it. I also like that most of the cooking is done in the oven. Once the potatoes are baked, filling them doesn’t take long, and the final step is quick. Tips The potatoes need to be well-baked before you scoop them. If the flesh is still hard, it will be difficult to make room for the egg without cracking the skin or the walls of the potato. Leave about a 1 cm layer around the cavity. A wall that is too thin may break, especially with very large potatoes or if you scoop them while they are still hot. Let the potatoes sit for a few minutes after the first baking. They are easier to handle when they are not too hot, but they still need to be warm enough to keep the butter and cheese melted inside. Check the egg after 8 minutes. If you prefer it more cooked, you can leave it a little longer, but it’s more practical to monitor the baking in the last few minutes rather than relying strictly on a set time. Substitutions The cheese can be replaced with another type of cheese as mentioned in the original recipe. It’s best to use a cheese that softens or melts easily. Chives and green onions can be used in the same amount. They can be added both inside and on top after baking. The sausage is optional. If you don’t have any, you can simply leave it out. The recipe remains based on potato, egg, butter, cheese, and green onion. Variations For very large potatoes, you can bake them cut in half, as I did. In this case, each half should be handled carefully when scooping and filling. If you have regular-sized potatoes, you can bake them whole and cut a cap off the top. This is the form described in the original recipe. You can use a few leftover slices of sausage from another meal. There is no exact amount needed for this addition; the important thing is not to fill the potato so much that there’s no room for the egg. Serving Ideas Serve the potatoes immediately after taking them out of the oven, with green onions sprinkled on top. The scooped-out flesh can be mixed with sour cream or cheese and served alongside. They can be served as a main dish for a simple meal or as a hearty breakfast. A simple salad can accompany the dish, but the recipe does not depend on other sides. Frequently Asked Questions Can I bake the potatoes whole? Yes. In the regular version, the potatoes are washed, dried, and baked whole at 200 degrees Celsius until a fork easily pierces them. If they are very large, you can bake them cut in half, as I did in this case. How long do the eggs bake in the potatoes? After the potatoes are already baked and filled, they need about 8-10 more minutes in the oven. Watch the egg in the last few minutes, as the egg white and yolk may cook differently depending on the oven. What should I do with the scooped-out flesh from the potatoes? You can mash it with sour cream or cheese and serve it alongside. If you don’t want to use it immediately, you can save it for another preparation. Is the sausage necessary? No. The sausage is an optional addition. It was used here because I had half a piece available, but the recipe can be made without it. Can I use a different type of cheese? Yes, the cheese can be replaced with another type. The amount in the recipe remains 50 g, but the taste and texture may vary depending on the cheese used. Nutritional values The values below are estimates and refer to one serving out of four, without sausage. They may vary depending on the size of the potatoes, the type of cheese, and the exact amount of butter used. Calories: approximately 400-470 kcal Protein: approximately 18-22 g Carbohydrates: approximately 55-65 g Fats: approximately 16-22 g Adding sausage increases the caloric value and the amount of fat and protein. Since the weight of the sausage is not specified in the recipe, the exact additional intake cannot be calculated. Storage and reheating Stuffed potatoes are best served immediately while the egg and cheese are warm. If there are leftovers, keep them covered in the fridge and consume them as soon as possible. When reheating, put the potatoes back in the oven until they are warm. The egg may cook more than during the first baking, and the texture of the yolk will not be the same. The scooped-out flesh can be kept separately and later mixed with sour cream or cheese.

Baked eggs in potatoes

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