Scrambled Eggs In Potato Shells Recipes

ROASTED POTATO EGG SCRAMBLE

Steps:

• In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Add frozen potatoes; cook 2 to 4 minutes, turning occasionally, until lightly browned.
• Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist; stir in bacon. Reduce heat to low; sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

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.

EGG SCRAMBLE

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. , In a large skillet, saute half of the peppers and onion in 1 teaspoon oil until tender. Add half of the ham and potatoes; saute 2-3 minutes longer. , Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper. Cover and process until smooth. , Pour half over vegetable mixture; cook and stir over medium heat until eggs are completely set. Sprinkle with 1 cup cheese. Repeat with remaining ingredients.

SCRAMBLED EGGS IN POTATO SHELLS

Steps:

• Preheat the oven to 400 degrees.
• Peel the potatoes, trimming them to make each as smooth and oval as an egg. As the potatoes are prepared, drop each into cold water to cover to prevent discoloration. Cut off a small slice from the top and bottom of each ''egg.'' Reserve four of the cut-off slices. Using a melon-ball cutter, start at one end of each potato and scoop out the inner flesh to make a cavity for filling with scrambled eggs. The outer and bottom of each shell should be about a quarter-inch thick.
• Melt one tablespoon of butter in a heat-proof saucepan and arrange the potatoes hollowed-out side up in the saucepan. Arrange the four reserved cut-off pieces around the potatoes. Sprinkle the inside of each potato with salt. Add one-half teaspoon of butter to the center of each potato. Spoon one tablespoon of broth inside each potato. Pour the remaining four tablespoons of broth around the potatoes.
• Cover closely with foil and place in the oven. Bake about 35 minutes. As the potatoes cook, test them often by piercing them with a small pointer. When ready, the potatoes should be tender, but not overcooked, or they may collapse.
• Break the eggs into a mixing bowl. There should be about one cup. Add salt and pepper to taste and beat thoroughly.
• Heat the remaining two tablespoons of butter in a saucepan and cook over very low heat or, preferably, on a metal flame guard. Add the eggs and cook, stirring briskly with a wire whisk, about five minutes, or until they have the consistency of a thick custard. Off the heat, beat in the cream and the chives.
• Meanwhile, drain the liquid from the potatoes into a saucepan. Bring the liquid to the boil and cook until reduced to about two tablespoons. Brush the outside of the potatoes with this buttery liquid.
• Arrange each potato on a small serving dish and use a small spoon to fill the cavities of each with an equal portion of the scrambled eggs. Garnish each serving with a topping of one teaspoon of caviar or with three chive stems inserted into the eggs. Arrange the reserved cut-off portions on the plate or neatly place them on top.