You say potato, I say Breakfast Baked Potato Boat!
Eggs and potatoes go together like, well... eggs and hash browns, eggs and tater tots, eggs and home fries... Hey, where are you going? We could do this for a while!
But you know the trouble with all those combinations? The poor potato is relegated to the role of side dish, and does it really deserve that?
Finally, here's a breakfast where the potato isn't simply a supporting player — it's the star! "What about me?" asks the usually limelight-stealing egg. Oh, we've got something special in mind for you, my friend.
You will need (for 2 servings):
- 1 large potato
- 1 tbsp grated parmesan
- ½ tsp thyme
- 1 garlic clove, chopped
- 1 tbsp butter
- salt and pepper
- 2 eggs
- Cut the potato in half lengthwise and bake at 350 °F for 40 minutes. When it has cooled a bit, scoop out the insides of the potato into a mixing bowl.
- Mash the potato with a fork, adding the parmesan, thyme, garlic, butter and salt.
- Return the seasoned mashed potato to the hollowed out skins and press into place so that a half inch indentation remains. Then crack open an egg, pouring it first into a small bowl. Then gently let it slide over the pressed in potato. Now bake at 350 °F for 20 minutes.
If you don't have a full hour to prepare breakfast in the morning, you can always pre-bake the potato the evening before and simply complete the remaining steps in the morning.
Now who's the star of breakfast??? Better eat that potato before it gets itself an agent!