Good Morning Idaho- Eggs Baked in Potatoes

from My Retro Kitchen

Ingredients

4 large baking potatoes, like russet or Idaho

olive oil

coarse sea salt and freshly ground black pepper

2 tablespoons butter

4 eggs

fresh herbs, like rosemary, chives or basil, chopped

one green onion, chopped

¼ cup breakfast meat of your choice, like bacon, sausage or ham, cooked and           chopped

shredded cheese of your choice

Directions

You need one large baking potato per person.  Rub them in olive oil, sprinkle the skin with coarse sea salt and puncture all over to avoid an explosion in your oven.  Roast at 400 degrees for 45 minutes.  Remove from the oven and allow to cool slightly so you are able to handle them. Once cool, carefully cut the very top of the potato off.  Sprinkle this little yummy bit with pepper and enjoy before moving on to the next step.  This is the bonus for being the chef *wink*

Now you want to take a spoon or a large melon baller and very, very carefully scoop out the insides of the potato.  You don't want to remove too much, because you'll want the potato as part of your meal too.  But you will need room to crack your egg in.  Sprinkle the insides of the potatoes with salt and pepper and add a pat of butter.

While you are roasting your potatoes fry up some bacon or sausage until crisp.  Allow to cool and then chop into pieces.  I used prosciutto since I had it on hand, but any breakfast meat would be good.  Now you want to add some of your yummy ingredients to the inside of the potato bowl, being careful to leave enough room for the egg.  For these potatoes I used prosciutto, chopped green onion, finely chopped fresh rosemary and shredded cheese.

Now very carefully break one egg into the center of each bowl.  Sprinkle with additional cheese, herbs and meat.  Place into a rimmed baking dish and return to the oven at 350 for an additional 20-25 minutes, or until the whites of the egg have set and you have the yoke done to your liking.