27 April 2011

Baked Egg Potato Boats


This is an adaptation of a recipe I got from the blog For the Love of Cooking, who got it from the blog Wives with Knives, who got it from the blog Thibeault's Table. This recipe has definitely made the rounds! All of the previous bloggers included Canadian bacon in theirs, but when I saw it, I thought it would make a great meatless main if the Canadian bacon was excluded. So that's how I made mine.


Baked Egg Potato Boats


Ingredients:
4 large baking potatoes
Olive oil
Kosher salt
4 eggs
Green onions, sliced

Directions:
Preheat oven to 350°. Coat potatoes with a little bit of olive oil and sprinkle with kosher salt. Bake until soft, about an hour.

Increase oven temperature to 400°.

Remove the top third of the potatoes and scoop out some of the filling. Make sure to leave some of the filling in so the potato will not collapse.

Sprinkle the inside with salt, then crack an egg and pour it inside. Season with more salt to taste.

Place the potatoes in a baking dish and place in the oven. Cook until the egg is set but the yolk is still soft, about 23 minutes, or until the egg is cooked to your liking.

Remove from the oven and top with Hollandaise sauce and green onions. Serve immediately.

Makes 4 servings.


The Hollandaise sauce wasn't part of the original recipe, but the first night I made this, the head elder of our church called during dinner. After dinner, Jim called him back and said he didn't answer because we were eating dinner. The elder, Scott, is a fellow foodie and is always interested in what I'm cooking. He asked what we had for dinner and when Jim told him, he said, "That would be really good with Hollandaise sauce on it." Great idea! So now I make Hollandaise sauce to go with it. And Scott was right, it is really good. Thanks Scott!

In the past I included cheddar cheese in these because it was part of the original recipe, but now that I am putting Hollandaise sauce on them, the cheese seems a bit out of place and unnecessary. So I will leave that out in the future.


The baked potatoes, hollowed out and ready to be filled. Make sure you get really good-sized potatoes for this recipe. If the potato isn't big enough, the egg white will spill out over the sides and make the potato stick to the baking dish.


Cross section. I love how the yolk is still a little bit soft in the middle. Just how I like it. If you like your yolk completely cooked, leave it in the oven for a few more minutes.

The first time I made this I served it with roasted broccoli and that was really good, but this time I had some asparagus (yay spring!), so I roasted that up to go with it. I think any roasted green veggie would be awesome with this.



2 comments:

Lesa said...

From Facebook:

"Oh yum! Asparagus! This looks delicious! I wish I liked eggs :( "

Tabitha T.

Lesa said...

From Facebook:

"You are most welcome! Don't ya hate it when old guy's call durring dinner? :>"

Scott T.

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