Baked Eggs with Potatoes
- Servings: 4
- Prep Time: 10m
- Cook Time: 1:50 h
- Ready In: 2:00 h
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Baked eggs with potatoes. Eggs and potatoes baked in oven.
- 4 potatoes,scrubbed
- 2 oz (60 g) butter
- salt and freshly ground black pepper,to taste
- 2 oz (60 g) grated cheese
- 4 eggs
- 4 tablespoons double cream
- 2 teaspoons chopped chives
Preheat the oven to 400°F(199°C).
Push a metal skewer lengthwise through each potato.
Place on a baking sheet and lightly rub with butter over skins. Bake for 1-1½ hours.
Remove baked potatoes from the oven. Increase the temperature to 450°F(230°C).
Cut a slice lengthwise off each baked potato and scoop out the insides,leaving a shell about 1/2 inch(1.25 cm) thick.
In a mixing bowl,combine scooped out potato,remaining butter,salt,black pepper and grated cheese. Place potato mixture back into the potato shells,leaving a hollow in the center large enough for an egg.
Arrange potatoes on baking sheet. Carefully break an egg into each potato. Season with salt and black pepper and spoon double cream over.
Return to the oven and bake for 8-10 minutes,until the eggs are lightly set. Sprinkle with chopped chives. Serve baked eggs in potatoes hot.