Poached Eggs Belle Othero
Recipe: #22515
January 13, 2016
Categories: Breakfast, Eggs, Potatoes, 5 Ingredients Or Less, 5-Minute Prep, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy, more
"Adapted from the 1953 edition of Adventures in Good Cooking, by travelling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from the Cameo Restaurant in Chicago. The eggs are actually baked, not poached. Prep time does not include time to bake the potatoes."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (372.3 g)
- Calories 389.9
- Total Fat - 16.5 g
- Saturated Fat - 5 g
- Cholesterol - 420.7 mg
- Sodium - 421 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 5.6 g
- Sugars - 4.3 g
- Protein - 19.1 g
- Calcium - 122.9 mg
- Iron - 3.2 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Make an oval cut about 3 inches long in the top of each potato.
Step 2
Scoop out about half the pulp. Set aside for another use.
Step 3
Carefully break two eggs into each potato shell.
Step 4
Sprinkle with salt and pepper.
Step 5
Combine Hollandaise sauce and Parmesan.
Step 6
Pour sauce over eggs.
Step 7
Bake for about 8 minutes, or until eggs are done.
Step 8
Eggs Suzette variation:Substitute buttered bread crumbs for the Hollandaise sauce.
Tips
No special items needed.
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