Potato skins stuffed with cheese, avocado slices, and an egg for an easy breakfast.
Let’s face it, runny poached eggs make everything irresistible. Bright yellow yolk drizzling just the right amount of liquid gold over everything it touches. And as a mostly vegetarian, I eat a lot of eggs, so I care about their provenance. Cage-free is better, I suppose, than caged. But honestly, just barely. Pastured, if you can get them, is the way to go.
We’re lucky enough to have an egg ranch in our town – the last working ranch in existence now – and their eggs are pastured. I know the lexicon surrounding eggs has gotten complicated, but pastured essentially means the hens are raised outside and feed off the insects and grains in the fields. When one area starts to become a little depleted, the hens are moved to another area. It’s as natural as you can get for raising chickens, and as a result, the eggs they lay are much healthier – higher in omega 3 for example – from their diets.
It’s Secret Recipe Club time again, and when I’m assigned a new blog each month to spend time with, the first thing I look for are egg recipes. Not as exciting as cookies and cakes, I know, but while a rustic dessert ignites yearnings, a dish starring eggs is more likely to pull me into the kitchen.
For the uninitiated, The Secret Recipe Club is a group of around 100 food bloggers, separated into three smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
This month I was assigned to Nicole at the Crazed Mom blog – you might know her from the popular Daily Dish Recipes blog. No it’s not gone – relax, it’s now the recipe part of Crazed Mom, and now Nicole writes about a whole lot more. I’ve known Nicole for a few years from Sunday Supper, and have watched her post oodles of recipes I’ve wanted to try, so I was excited when I got her name this month.
First, I love the name of her new blog – Crazed Mom – because, hel-lo!, she’s a St. Louis mom to 5 teens, often cares for an infant and toddler, and has an open door to adopted kids of all ages who swing by. She’s passionate about cooking and baking, is a wonderful help on anything techy on blogging, and is a talented writer. In fact, she used to be a free-lance writer, and now devotes spare time (I can’t believe there’s a ton of that in her life right now) to writing a novel. She’s a voracious reader, and loves digging into photography, and any number of hobbies. Her passion for life jumps from the page, and I can see why her kids and their friends all like to hang out with her. I would too!
Some of her recipes I’m planning on making include her Green Onion, Egg, and Toast Tarts, Bacon and Egg Breakfast or Brunch Pastries, Rhubarb Elderberry Cocktail (I just got some elderberry syrup the other day!), Garlic & Herb Buttermilk Dinner Rolls, and Gooey Lemon Bars (one of my all-time favorite desserts). But for now, I was all over her Breakfast Egg Stuffed Potato Skins. My husband and I LOVED them for breakfast last week, and will be making them lots of times in the future! Confession – the only change I made (and for the record, my husband totally didn’t understand this) I substituted avocado for the bacon 🙂 Because that’s how I roll.
Breakfast Egg Stuffed Potato Skins
- 1 large baked potato, fully cooked and cooled
- Extra Virgin Olive Oil
- Kosher salt
- Freshly ground pepper
- 1 tablespoon grated Parmesan cheese, divided
- 2 tablespoons of any shredded cheese you desire ( I used Manchego, a Spanish cheese)
- 1 green onion, thinly sliced
- 1/2 tablespoon unsalted butter
- 2 large eggs
- 4 slices avocado
- Chopped fresh oregano
- Preheat your oven to 350˚ F. Slice pre-baked in half length-wise. Carve out the insides of the potato halves with a sharp knife, and scoop out the potato with a spoon. Be sure to leave enough potato to support the shell of the potato skin. Reserve for another use.
- Rub olive oil over the inside and top edges of the hollowed potato. Sprinkle a pinch of salt and pepper on the potato. Spread 1 teaspoon Parmesan cheese on the inside of each potato half. Divide the shredded cheese (Manchego) between the two halves, and sprinkle on top of the Parmesan. Divide the green onion between the potato halves, and add to the top of the cheeses.
- Slide into the oven to warm the potato and melt the cheeses, about 10 minutes.
- Melt the butter in a medium-size skillet over medium heat. I recommend a skillet with a protective coating to prevent sticking. Gently crack the eggs into the skillet, and cover. Cook for 3 - 4 minutes, or until the tops of the eggs are cooked, but the yolks are still runny.
- Remove the potato halves from the oven, and arrange the guacamole slices in them. Top with the fried eggs, a flurry of the remaining Parmesan cheese, salt, pepper, and oregano.