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.
EGGS IN A BAKED POTATO
Add some protein to your baked potatoes with eggs in a spud. Tasty baked potato halves cradle soft boiled eggs topped with shredded cheese. Get even the fussiest eaters fed with this quick and easy dinner recipe.
Time 25m
Yield Serves: 8
Number Of Ingredients 5
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.
Nutrition Facts :
POTATO EGG BAKE
No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
COUNTRY EGG, CITY EGG MASHED-POTATO BAKED EGGS
Always motivated to get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night's meal. I'm forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations. This recipe is an inspired short version of the irresistible original, "lifted" from my very favorite egg cookbook, "Country Egg, City Egg," by Gayle Pirie and John Clark. Served with a simple salad, this is a great midweek meal.
Provided by Food Network
Categories side-dish
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper, to taste. Sprinkle 1/4 of the cheese over each egg. Bake for 12 to 15 minutes or until eggs are done to your likeness.
- Remove from oven, garnish with fresh herbs. Serve immediately.
BAKED EGGS WITH FARMHOUSE CHEDDAR AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
- Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
EGGS BAKED IN POTATOES
From Hungarian American Cooking 1938, Rosa Green. I haven't made these yet but they sound great. Cooking and prep time are a guess.
Provided by Dienia B.
Categories Breakfast
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
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.
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
EGGS ON POTATOES
Provided by Jonathan Reynolds
Categories side dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
- Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
- Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
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