EGGS IN BAKED POTATOES
Make and share this Eggs in Baked Potatoes recipe from Food.com.
Provided by JustJanS
Categories Breakfast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Oven bake potatoes until tender.
- Cut top off potato (to form a lid).
- Scoop out flesh of potato leaving about 1 cm (just under 1/2 inch) of the flesh under the skin.
- Mix the flesh with sour cream, dill, and salt and pepper.
- Line each potato shell with some of the filling.
- Break an egg into each potato and sprinkle with cheese.
- Bake in a 200 degree Celsius (400 degree Fahrenheit) oven until the egg is set, about 10 minutes suited us.
- I popped the lid in the oven for a couple of minutes to warm it through then served it on top the browned cheese.
POTATOES AND EGGS
Make and share this Potatoes and Eggs recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in large nonstick ovenproof or cast iron skillet over medium heat. Fry the potatoes until tender and golden brown. Add the onion and salt and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes.
- Meanwhile, whisk together the eggs, cheese, parsley, and salt and pepper in a large bowl. Add the egg mixture to the potatoes and onions. Cook, shaking the pan and gently moving the mixture from side to side with a rubber spatula as some of the liquid from the top reaches the bottom of the pan.
- Cook until the bottom is set and beginning to brown and the top is still loose, 2 to 3 minutes. Flip the eggs by sliding them onto a plate. Then invert and slide the eggs back into the pan, cooked side up. Cook until the eggs are set, 2 to 3 minutes more, shaking the pan often to prevent sticking.
- If you prefer, rather than inverting the eggs, you can place the skillet under the broiler for 2 to 3 minutes until the top is set and lightly browned. Unmold onto a plate, cut into wedges, and serve.
EGGS ON POTATOES
Provided by Jonathan Reynolds
Categories side dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Add the cumin seeds and sizzle them for a minute. Add the chilies and garlic and sauté for a minute or 2. Add the onions and sauté until translucent, then add the potato slices. Sprinkle with salt and cook, stirring occasionally, for 4 minutes, making sure the potatoes do not brown.
- Level the mixture, add enough water to come just below the top of the potatoes, cover and cook over low heat until the potatoes are tender, about 15 minutes. Sprinkle with cilantro and season with salt. Stir and then level mixture again.
- Use an egg to make 8 indentations. Break an egg into each. Cover and cook on low heat until the eggs are done, about 5 minutes for runny yolks.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
EGG AND POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.
HAM AND EGG POTATO SALAD WITH CHARRED SCALLIONS
Steps:
- Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely.
- Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes.
- Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it's chilled.
CHEESY EGG AND POTATO BRUNCH BAKE
Let the good times roll with this cheesy egg and potato brunch bake from My Food and Family, which is packed with ham, mushrooms and colorful veggies.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook and stir mushrooms, onions and peppers in dressing in large nonstick skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add potatoes and ham; cook 3 min., stirring occasionally. Remove from heat; cool slightly.
- Meanwhile, whisk together eggs and water in medium bowl. Stir in vegetable mixture and 2 Tbsp. cheese. Pour into 9-inch pie plate lightly sprayed with cooking spray; sprinkle with remaining cheese.
- Bake 15 min. or until eggs are set.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE
Crack eggs into this oven-baked take on a potato hash for an easy one-pot dinner or brunch
Provided by Katy Greenwood
Categories Brunch, Dinner, Starter
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
- Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.
Nutrition Facts : Calories 493 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.9 milligram of sodium
QUICK EGG & POTATO SCRAMBLE
Try this Quick Egg & Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.
- Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 195 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BACON AND EGGS POTATO SALAD
Great potato salad for a party or every day meal.
Provided by Nancy Roy
Categories Red Potato Salad
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside to cool.
- Mix potatoes, mayonnaise, peas, hard-boiled eggs, bacon, onion, mustard, salt, and black pepper together in a bowl. Refrigerate to allow flavors to blend and bacon to soften, about 1 hour.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 27.1 g, Cholesterol 142.9 mg, Fat 25.6 g, Fiber 3.4 g, Protein 8.1 g, SaturatedFat 4.4 g, Sodium 414 mg, Sugar 3.3 g
ANYTIME EGGS & POTATOES
Egg and chips get a morning makeover with this perfect campers' brunch or breakfast recipe
Provided by Mary Cadogan
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 6
Steps:
- Cut the potatoes into medium-sized chips, then dry in a clean tea towel. Heat the oil in a large frying pan, add the potatoes and onion, and cook fairly gently for 20-25 mins, stirring occasionally, until the potatoes are cooked and golden. Season well.
- Make 2-4 spaces in the pan and crack in the eggs. Cook until the whites are set, then break the yolks. Sprinkle with paprika and parsley, and serve from the pan.
Nutrition Facts : Calories 457 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
BAKED EGGS IN SWEET POTATO BOATS
This breakfast recipe is a great way to use up extra sweet potatoes. Take roasted sweet potatoes, make a hollow for an egg, bake and top with an herby relish.
Provided by Max Lugavere
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
- Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
- Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
- Serve each egg boat topped with relish.
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