Baked Eggs On A Bed Of Potatoes With Bacon Recipes
BAKED EGGS ON A BED OF POTATOES WITH BACON
Make and share this Baked Eggs on a Bed of Potatoes With Bacon recipe from Food.com.
Provided by Rita1652
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- On a cookie sheet pan place strips of bacon and bake until crisp.
- Meanwhile heat potatoes in microwave oven for 1 or 2 minutes.
- Remove bacon set aside. Drain the fat and discard, leaving just a touch.
- Place potatoes on pan and make small indents with the back of a spoon.
- Crack eggs into each indent.
- Season to taste with salt and pepper.
- Bake until eggs are to desired doneness.
- Carefully place on plates.
- Serve with the bacon.
Nutrition Facts : Calories 494.1, Fat 36.1, SaturatedFat 11.9, Cholesterol 463.7, Sodium 929.8, Carbohydrate 19.6, Fiber 1.6, Sugar 2.4, Protein 21.2
TWICE-BAKED POTATOES WITH BACON AND EGGS
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pierce the potatoes in a few places with a fork; place on a microwave-safe plate and microwave, turning halfway through, until tender, about 16 minutes. Set aside until cool enough to handle.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes. Drain on paper towels, reserving the drippings. Roughly chop 4 slices and break the other 2 slices in half; set aside.
- Slice off the top 1/4 inch of the potatoes lengthwise. Scoop the flesh from 3 potatoes into a medium bowl, leaving a 1/4-inch-thick shell. Repeat with the remaining potato but discard the flesh. Add 2 tablespoons of the reserved bacon drippings and the warmed milk to the bowl and mash with a potato masher or fork until smooth. Stir in the cheese, scallions, parsley, chopped bacon, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Season the inside of the potato skins with salt and pepper. Divide the filling among the skins, then press the back of a spoon down the center of the filling to create a long, deep well. Brush the outside of the skins with the remaining bacon drippings and transfer to the baking sheet.
- One at a time, crack an egg into a ramekin or teacup, then carefully pour into each potato (it's OK if some of the egg white overflows). Transfer to the oven and bake until the whites are set, 20 to 25 minutes. Season with salt and pepper and top with more scallions and the halved bacon strips.
EGGS IN BAKED POTATOES
Make and share this Eggs in Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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- Allow the potatoes to cool until they are cool enough to handle. Slice off the top of each potato, down about a ¼ of an inch, to flatten out the tops. Scoop out 3 of the potatoes down to about ¼ inch from the skin placing the flesh in a medium-size bowl. Scoop out the 4th potato and discard the flesh.
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- Preheat oven to 375°F (190°C). In a large skillet, cook bacon to render the fat. Meanwhile, poke potatoes with a fork and microwave on HIGH for 1 1/2 to 2 min., or until partially cooked. Cut into quarters and add to pan with bacon. Season with smoked paprika and cook until potatoes are lightly browned and bacon is crisp, 5 min. Transfer to a paper towel-lined plate, pat dry to remove any excess fat and set aside.
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- Preheat the oven to 375°F. Line a baking sheet with parchment paper (or use lightly greased individual baking dishes).
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- Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or olive oil; set aside.
- Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until browned and crisp. Add the onion, bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of the salt. Cook until the vegetables are fragrant and soft — about 5 minutes more. Remove from the heat and set aside to cool slightly.
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