Today, please allow me to present the egg-in-a-spud-shell.
I do not know:
(a) why I never thought of doing this before (and I’m clearly not the first person to have had this idea)
(b) why it should have occurred to me today
No matter, really. Better to come late to the egg-and-potato party than not at all.
The idea is just a simple variation on twice-baked potatoes – bake your spud, scoop it out and use as an edible container for baking an egg. That’s it, really, though there are some more detailed instructions below if you need ‘em.
And if the egg and potatoes thing isn’t doing it for you today, you could do worse that head on over to Sippity Sup’s place. Greg has just finished doing a full week of meat ‘n’ potatoes, including some braised short ribs with neeps-and-tattie cakes which may just have been inspired by the recent mention of neeps and tatties in this here jurisdiction. Sure I can practically claim it as my own.
Egg Baked Potatoes
So the slightly more detailed instructions for this go as follows:
Bake your spud, split it in two, mix the innards with some fried onions (and/or whatever else you’d like to see in a stuffed potato), then use a spoon or two of stuffing to line one half shell before cracking an egg into it. Pile the rest of the stuffing into the other half shell. Bake the lot, then eat.
There’s not too much else to say, except to use large potatoes if possible, as your egg may overrun the confines of a smaller spud and you may need to hold back some of the egg white in that case.
For flavouring, I used fresh tarragon – not something I usually have to hand but it made for a nice change from what would have been my more usual choice of thyme. You can go with whatever herbs you prefer.
- 2 large potatoes (around 250g each), preferably a floury variety
- olive oil
- coarse salt
- olive oil for frying
- 1 small onion (around 75g), finely chopped
- 1 clove garlic, finely chopped
- 1 tsp chopped fresh tarragon
- coarse salt to taste
- freshly ground black pepper to taste
- 1-2 tsp extra virgin olive oil
- 2 eggs
- 1 tblsp grated parmesan
- Preheat your oven to 200C
- Scrub the potatoes and dry them. Prick the skin all over using a fork or small knife and brush with olive oil.
- Sprinkle a baking tray with some coarse salt, place the potatoes on the tray and bake until tender, which should take somewhere between an hour and an hour and a quarter, depending on size.
- While the potatoes are baking, place a small frying pan over a medium heat. When hot, add some olive oil, enough to coat the pan.
- Add the onions to the pan. Stir and fry for around 10 minutes or until they are starting to brown around the edges.
- Add the garlic and chopped tarragon to the pan, along with a couple of twists of black pepper and a pinch of salt. Stir and fry for another 2 minutes or so and remove from the heat.
- When the potatoes are done, remove from the oven (but leave the oven turned on). Allow the potatoes to cool for a few minutes, then cut each one in half and scoop out the cooked flesh, being careful not to pierce the skins.
- Mash the cooked potato lightly with a fork and mix in the fried onion. Add coarse salt and freshly ground black pepper to taste, along with a tsp or two of some extra virgin olive oil, again to taste.
- Use a few tblsp of the potato mixture to line two of the potato halves with a mashed potato layer.
- Now, take one of the eggs and crack it into a small bowl or jug. Then pour the egg into one of the lined potato shells. If your potato is not big enough for the entire egg, you may need to keep back some of the egg white. Repeat with the second egg.
- Divide the remaining potato mixture between the two other potato halves, piling them high.
- Sprinkle the lot with the parmesan and return to the oven for 10-15 minutes, or until the whites of the eggs are set. Then eat.
- Of course you could use thyme instead of tarragon when frying the onions and you could add bits of bacon if you like and/or mix some sour cream into the potato instead of the olive oil.
- Egg baked potatoes for two