Recipes & Tips:
Breakfast Baked Potato
Prep Time 20 Minutes | Cooking Time 50 Minutes
Makes: 4 Servings
4 EarthFresh Russet Potatoes: Best For Baking
2 Tbsp olive oil, reserve 1 Tbsp
2 tsp salt, reserve 1 tsp
1 pint tri-coloured cherry tomatoes
1 Tbsp dried basil
4 eggs, poached
4 Tbsp fresh chopped basil
Preheat oven to 300°F.
Wash, dry and lightly rub each potato with reserved olive oil and season with reserved salt. Place the potatoes onto a baking sheet and bake in the oven for 45-60 minutes. Potatoes will be done when fork tender.
In a large bowl, toss the cherry tomatoes with the remaining olive oil and salt. Transfer cherry tomatoes to a baking sheet and place into the oven with the potatoes.
To poach eggs, bring a medium saucepan half-filled with cold, salted water to a boil. Carefully crack each egg into the water and cook for 3-5 minutes.
Remove cooked eggs with a slotted spoon and transfer to a plate.
Remove roasted tomatoes and baked potatoes from oven when cooked. Set aside. Allow potatoes to cool for 15 minutes.
Make a slice down each potato and gently squeeze open, exposing the potato flesh. Transfer potatoes to a serving plate.
Divide the roasted tomatoes amongst each potato, add one poached egg to each potato and garnish with fresh basil. Enjoy!