Eggs Baked In Potatoes Recipes

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

EGGS IN A BAKED POTATO

Steps:

• Preheat oven to 350°F (180°C).
• Cut hot potatoes in half lengthwise. Scoop out about half of the pulp from each potato half. Reserve potato flesh for another use. If necessary, remove thin slice from bottom of potatoes to stabilize. Set potato shells in shallow baking dish. Sprinkle each cavity with pepper and 1 tbsp (15 mL) cheese. Carefully break an egg into each potato shell.
• Bake in preheated 350°F (180°C) oven until eggs are cooked as desired, about 20 minutes. Sprinkle with parsley over top, if desired. Serve immediately.

POTATO EGG BAKE

Steps:

• Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

EGGS BAKED IN POTATOES

Steps:

• Bake the potatoes.
• Scoop out the pulp, after cutting a thin slice from the length of the potato.
• Mash pulp to a creamy fluff with butter, hot milk, salt and pepper.
• Fill potato shells, leaving a dent in the middle of each to hold a raw egg.
• Break 1 or 2 eggs into each potato.
• Cover with cheese.
• Bake at 400°F for 10 minutes until the egg is firm and cheese is browned.

EGGS IN BAKED POTATOES

Steps:

• Oven bake potatoes until tender.
• Cut top off potato (to form a lid).
• Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
• Mix the flesh with sour cream, dill, and salt and pepper.
• Line each potato shell with some of the filling.
• Break an egg into each potato and sprinkle with cheese.
• Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
• I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.

EGGS BENEDICT BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.