A few weeks ago, I was at Borders perusing the clearance section. I found this really janky set of cookbooks that I adore, but are only useful in the loosest sense. The ingredients don’t actually combine to make anything; they’re more of a guide to an idea of a dish than anything else. I’ve made several recipes and I’ve changed them all so much that they’re barely recognizable. One of the first meals that I tried was basically a heart attack on a plate: Eggs in potato shells. You guys, this thing has four ingredients: eggs, potatoes, butter and cream. I am not messing around, here.
Not only does it look completely deadly, but I was doubtful that it would even taste good. I thought it would be gross and runny and just make me feel kind of sick. However, it was so freaking good. This is basically twice-baked potatoes with eggs and is a perfect breakfast dish when you have some leftover baked potatoes from the night before.
Eggs in Potato Shells (serves 4)
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Ingredients:
Wrap the potatoes in foil and bake for an hour at 400°F, or until soft. Remove the potatoes and cut in half lengthwise. Scoop out the insides of the potatoes and put in a large mixing bowl. Mash the insides of the potatoes with the cream and butter. Add salt and pepper as desired.
Put the mashed potatoes back into the shells and place into a dish that will hold them steady (I used a bread pan). Carve out a hole in the center of the potato mixture and crack and egg into the hole. Bake until the eggs are set, about 20-25 minutes.
You can of course make this less heart attack-inducing by using less butter, but really, when you’re already cracking an egg into a potato, what’s the point? I did feel guilty though, so I sauteed some asparagus to go with it. That totally makes it healthy!
Clacked by Kona Gallagher 
on Aug 10, 2009 @ 14:00 EST5EDT
It was the most delicious breakfast ever!