Egg Chow / “Express” eggs in spring potato

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“Express” eggs in spring potato

  • Cut a wedge of white lengthwise off each egg so as to leave the yolk is visible
  • Bake potato with skin
  • Cut potato in half lengthwise.  Remove pulp, leaving a solid bottom to form a shell
  • Add butter, milk and parsley to pulp, mash until fluffy and add seasoning to taste
  • Distribute the mixture evenly in each potato skin and push one egg in the middle of each, yolk facing up.
  • Sprinkle cheese on top and pass under the grill for a few minutes
  • Decorate with chives and surround with vegetables according to following suggestions
  • Surround with vegetables of your choice

Suggestions

  • Served with tomato sauce  ->  Créole style egg in spring potato
  • Served with spaghetti sauce  -> Italian style egg in spring potato
  • Served with cheese sauce -> Swiss style egg in spring potato or “au gratin”
  • Served with white sauce -> Egg in spring potato and béchamel sauce
  • Served with spinach sauce -> Egg in spring potato à la Florentine / or guacamole
  • Served with Mexican sauce -> Mexican style egg in spring potato
  • Served with Texas / BBQ sauce -> Texas style / BBQ egg in spring potato
  • Served with any CHEF’S sauce -> Our Chef’s eggs in spring potato

Ingredients

  • 2 «Express» eggs
  • 1 medium-large size potato Potato
  • Grated cheese to taste (Cheddar, Mozzarella, Suisse, Provolone…)
  • Fresh parsley, chives
  • Milk, butter (to mash pulp)
  • Salt and pepper to taste
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