It’s my new favorite, my breakfast to satisfy in so many ways and means. But there is also a thin measure of sadness when I make them, as I am the only one in my house that will ever be able to enjoy these. Mike doesn’t eat eggs- I know!- and Griffin doesn’t eat potato skins. I know! Who are these two? Sometimes, it befuddles me.
But it doesn’t stop me from enjoying a simple egg breakfast, or even dinner on my lone Wednesday evenings when the guys are both gone. I treasure those nights; an empty house, the music I love and a kitchen humming with singular possibilities. The food that I make for myself, for my ‘alone’ time is so different than what comes from the cookware on other nights. I can satisfy my appetite with nibbles of many different items, a bite of this or that, grazing from the fridge and pantry until my tummy says “Ahhh. Thanks. That’s good for now.” Maybe if it was how I supped all the time it would get old, possibly lonesome. But I don’t, so it balances those nights that Griffin charges down the stairs, hopping around in delight, and Mike comes beaming into the kitchen nearly singing “Something smells gooo-ood!”
But, about those eggs.
Baked eggs, well they’re nothing new. Called ‘Shirred Eggs’ if you want to get technical and all, you just place them in buttered ramekins or chafing dishes and set them in a hot oven until they are cooked to your liking. Dusted with salt and pepper, it’s a simple meal, especially if placed atop a slice of hearty rye bread, and maybe a slab of briny ham. Having a warm oven on to soothe the ravages of a bitter January night also makes them ever appealing. I had dropped a half dozen potatoes into the oven prior to running Griffin to his youth group night, and when I came home to a fragrant house, soft mealy potatoes and the desperate need to fill my gnawing mid-section, somehow the thought of a twice-baked potato morphed into a baked egg, encased in a crunchy potato skin and soon enough I was sighing happily through so simple and yet so great a repast that I could hardly believe it hadn’t been done before. But as I nibbled, sighed some more and gazed blithely at the scene on my plate, it saddened me to know that my family would never eat it. But if my Project365 Flickr friends are any indication, there is plenty of interest to be had out there, among the fervent internet web I have woven around this little blog.
Here’s what you do:
This dish requires nicely baked potatoes. You need skins that are good and sturdy to hold your egg. I like my baked spuds to be superbly soft and mealy and often bake them much longer than most people. The skins pucker, and they look like they’ve nearly collapsed inside. Be sure to have some potato size that will adequately hold an egg inside. The ones I baked were almost too small. Keep the oven on after the potatoes are done. Mine was set at 400°.
Once baked and cool enough to handle, slice the potato as if you plan to make Twice Baked- I cut a slip of skin off the top to make more of a cup-like shape. Scoop the interior- gently! into a bowl and if you’re like me, add a small pat of butter, some good salt and a grind of pepper, and nibble on it while you make your eggs. Lay the bare potato skins on a baking sheet and place them back in the oven for maybe 5 minutes. This firms up the skin, making them more sturdy. I placed the skins in ramekins to help support them to hold the eggs, but that’s because mine were rather small. If yours are large enough, this won’t be necessary. Remember that if the skins tear or split, they won’t hold the raw egg.
Have a small measuring cup with a spout ready, and crack one egg in to it. Make sure your potato skin is already on the baking sheet. With the raw egg in it, it is difficult to move. Gently pour the egg into the skin. Season any way you wish. Place the baking sheet in the oven and bake the egg until it is set to your liking. I am not a soft-set girl by any means, and I baked mine until they were very firm with only a small amount of soft egg left. The time needed will vary accordingly. Remove from the oven and allow to cool slightly. Top with cheese, bacon, seasoned bread crumbs- my way in the photos- or whatever suits your fancy. If firm enough, they can be sliced and eaten out of hand but I suggest sitting down with knife and fork, and quietly enjoying them with each rapturous bite.
And be sure to also use those slices you’ve cut away from the tops. With a bit of salt, they bake into the most delectable potato chip.
[…] Ms. Spud would probably want us to mention that she first saw the baked egg and potato idea on Kate in the Kitchen. A quick click to the site welcomed a new website to add to the feed reader for sure. If […]
Found this recipe through The Daily Spud. Totally going to make these…tomorrow!
[…] thing but am vowing to try it out. If you want to take a crack at it, (pun intended), check out the recipe on Kate’s […]
omg kate those looks soooo good! i love all things baked or poached eggs…
[…] Monday: Eggs in Baked Potatoes, Sweet Potato+Coconut Soup, […]
Kate, love this post! If you don’t mind I’ve submitted this one for a Nommy award over at my site. Good luck and this is some GREAT out of the box thinking. Very cool!
http://bit.ly/8YSCOn
This looks SO yummy! I have been fascinated with eggs lately and this looks like a fun new way to try them.
Just made these and they were awesome! Maybe I’m missing something, but I couldn’t figure out what you meant by cutting a bit off the top to make them more cup-shaped. Can you clarify? Thanks!
I made these the other night. Such a great idea! I will definitely be making them again for a to-go breakfast. The entire family went gaga over the “chips” from the tops. 🙂
I’ll be linking from my blog. Thanks!
I happened to have a leftover baked potato and so I tried your recipe. Delicious, indeed!
If I wasn’t at work I would attempt to make these right now. They look glorious.
Wow! I have never thought of that one. I love the recipe and must make some of those tasty-looking eggs soon.
Thanks for the inspiration!
I don’t eat eggs.. but these look amazing..
Just have to try these… they look so yummy! May just wait until we have our own eggs again (fox took last two of our hens on Christmas Eve!)
Egg indulgence, divine. If you didn’t enjoy your alone time so much, I’d request an invitation.
Thanks for sharing, Kate…
[…] This post was mentioned on Twitter by FreshDirect, JoannaOC, sarahmccoll, How I DIY, The Incredible Egg and others. The Incredible Egg said: Looking for a new way to whip up your eggs? Try your hand at this inspirational recipe! http://bit.ly/8mrMJL […]
I had this for dinner last night and loved it! I baked the potato as I usually do, by oiling and salting the outside before baking and found it, for once, too salty. So next time I’m going to dial back on the salt and let the lovely eggy taste shine through. Thanks for the neat idea!
I’ve never seen so many exclamation points in a comment section before. I think you may have stumbled on something good.
What a beautiful idea for a meal. Just beautiful.
I always think it is amazing how the BEST ideas are always the most obvious and the simplest to do!! There is nothing as complete as an egg and as warming to the middle as a potato. I will be adding these to my soccer-basketball-carpooling-out-the-door-dinner nights!! ~Chris Ann
Social comments and analytics for this post…
This post was mentioned on Twitter by katenthekitchen: Breakfast ingenuity with delicious results, now on the blog. http://bit.ly/7hCMo9…
WOW! This is the first I have seen you blog (also) and these look so good! While i just had fresh vietnamese rice paper rolls for lunch.. I am now wishing I was in the comfort of my kitchen to assemble some of these treasures!
The only thing I can think about is getting those left over potato tops and dipping them into my egg yolks! Truly wonderful idea!!
Kate,
This is the first time I’ve stumbled upon your blog… and wow! My mouth is watering over those eggs right now… I am definitely going to have to try those soon. I’ve added you as a link on my blog… hope that’s ok. You are definitely inspirational! Nice work!
OK — Peef told me about these, but I had to come over and see them for myself. Certainly they couldn’t be as wonderful as he reported?
But yes — they are! I’m loving these “fully loaded” eggy delights. Gonna have to think about making them for brunch one of these weekends.
These could be a hit at our house! Perfect to demonstrate to my class. Very inexpensive, too. School is on a tight budget!
you could wrap the potatos tightly in aluminum foil after baking.
cut in half, through the foil. then scoop out the two halves. if there are hull breaches resulting in dripping eggs, the foil should contain them.
might make the skins a little less crunchy, but if you do it after the initial bake, should be ok.
This is so, so, so perfect for my household. I’m making these tonight! Thank you!
errrrm, these are two of my most favourite things combined in a way i have never seen! i am *literally* drooling somthing bad all over my keyboard – thanks for this! It will be dinner tomorrow!!
cm
After skimming through your website I immediately bookmarked it. Keep up the good work!
can’t beat eggs for breakfast…especially perfectly prepared ones like yours!
These are definitely going on my brunch menu for this weekend. Could eat them right off this page…
What a great way to make eggs and gluten free too!!!
This is an amazing idea. I’m thinking a couple of these cooked with an arugula salad will be one of the best meals this week. Thanks for the inspiration!
Making this tonight! my daughter will love it!
[…] curry soup, blood orange frozen yogurt, cinnamon sugar popovers, potato skin shirred eggs, Dijon vegetable chowder, basic birchermüesli for one, and vegetable potstickers and edamame […]
Inspiring indeed! My husband will absolutely love these 🙂
A stroke of genius, Kate! I can’t wait to try this!
Wow- these look amazing! What a great idea!
ok, i’m LOVING this. My brain is going crazy w/ all types of stuffed goodies!!! happy new year! i’m totally stealing this, btw (but will always give full credit to you!!!).
What a great idea! It makes me wish I liked eggs… Seriously, I love the IDEA of eggs–such a perfect little packet of protein, easy to use, readily available. I just wish I LIKED them. If I did, I’d be making these in a flash…
WOWOWOWOWOW
I have 4 left over baked potatoes in the fridge and I KNOW what I am making tomorrow morning. BOOKMARKED.
[…] here to read the rest: inspirational eggs « Kate in the Kitchen tags: egg breakfast, empty-house, even-dinner, from-enjoying, guys, kitchen-humming, lone, […]
Now those are nice looking eggs!
I’m on a huge potato-and-egg kick right now, so this idea really speaks to me. Thanks!
I cannot wait to make these. I think I will season mine with a little cheddar cheese and bacon!
Awesome! Perfect for lazy Sunday mornings, brunches, as apps. Love this! Thanks! 😉
Will definitely be giving this a try out! Would be even nicer with own grown eggs and potatoes!
These look so delicious! I have some extra potatoes sitting around the house and I was wondering what to do with them. Now I know! I am making these this weekend! My husband will love them!
Mmmmmh, yummy! Nice idea to bake eggs in potato shells 🙂
Need to give these little lovelys a try!
That’s genious, Kate!