Baked Eggs In Potato -

Baked Eggs In Potato

Low chemical, contains egg, free of dairy, gluten, nut and soy.

Peel potatoes thickly, as there are more natural chemicals near the surface. Never use potatoes with green skin.

Ingredients

600 g (1 lb 5 oz) white skinned potatoes, peeled and roughly chopped
Canola oil, for greasing
35 g (½ cup) rice crumbs, approximately
1½ tablespoons dairy free margarine
3 spring onions (scallions), finely chopped
Ground sea salt
8 eggs

Details

Preparation time: 20 minutes
Cooking time: 30 minutes
Makes: 8

Method

Boil or steam the potatoes for 15 minutes, or until tender Drain well, then return the potatoes to the pan and mash until smooth. You will need 460 g (2 cups) of plain mashed potato for this recipe.

Preheat the oven to 180°C (350°F/Gas 4). Lightly grease eight 80 ml (⅓ cup) muffin holes and coat lightly with the rice crumbs.

Melt the margarine in a small frying pan, add the spring onions and cook, stirring, until soft. Combine the spring onion mixture with the potato and add salt to taste. Divide the potato mixture evenly among the muffin holes and press gently over the base and up the sides.

Break an egg into each potato nest and bake for 10-15 minutes, or until the egg is just set. Allow to cool slightly and invert to remove from the muffin pan. Place egg-side up on serving plates.

HINT:- To ensure you get a centred yolk, first break your eggs (one at a time) into a cup, then pour into the potato shell.

Related food category:

• Breakfast