Sunday, June 30, 2013

Potato and Egg Bake

This is a super idea for Sunday brunch or what we have always called brupper (when you eat breakfast food for super).  It is also a great way to use left over baked potatoes and super simple which I'm all about if I can be.  Even clean up is easy if you use aluminum foil in your baking dish.

4 pre-cooked baked potatoes
4 tablespoons of butter
4 eggs
4 slices of chopped bacon
Your favorite grated cheese (I use mild cheddar)
2 tsp. chives
Salt and pepper

Hallow out 4 baked potatoes.  Put 1 tablespoon of butter in each potato.

Crack an egg into each potato and bake at 350 degrees for 20 minutes (a little longer if you do not like runny yolks). Top with cheese and put back in the oven for a few minutes to melt the cheese.  Chop bacon, parsley, and/or chives and put on top.  Serve with salt and pepper.  My family differs in how much salt and pepper they put on eggs.  This allows them to have just the right amount.

Variation – Fry up some breakfast sausage and substitute that for bacon or maybe ham or Canadian bacon.

 If you like your eggs yolks runny, serve them with some toast for dipping in the yoke. 

Hope you have a wonderful Sunday.  Be happy and may God bless you and yours.

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