Eggs in Baked Potatoes

This week's popsicle didn't quite work out, so I am bringing you Eggs in Baked Potatoes! They were delicious and fun and can be easily customized to suit your taste. The recipe comes from a book I bought a couple years ago, The Big Book of Breakfast by Maryana Vollstedt.

If you are a big time breakfast or brunch person, then you will love this book. It is packed with over 300 pages of breakfast ideas with chapters on Breakfast Beverages; Egg Cookery; Omelets; Frittatas; Quiches; Stratas; Breakfast Casseroles; Breakfast Sandwiches; Skillet Entrees; French Toast; Pancakes; Crepes and Blintzes; Waffles; Meats; Potatoes; Grains and Cereals; Breakfast Breads and Cakes; and Breakfast Fruits. The book does not have any pictures and does have some basic recipes, but it also has some terrific ideas such as these Eggs in Baked Potatoes. As I mentioned, I bought the book from Williams Sonoma a couple of years ago and they no longer carry it. It is available on Amazon, ranging from $4 for a used copy, up to $13 for a brand new copy. I do recommend it for anyone who enjoys breakfast recipes.

Eggs in Baked Potatoes
Adapted from The Big Book of Breakfast
Serves 4
4 extra large russet potatoes (about 4 pounds), scrubbed and pierced in several places with the tip of a sharp knife
4 teaspoons butter or margarine
1/4 cup sour cream
1/2 cup grated Cheddar or Monterey Jack cheese
Salt and freshly ground pepper
4 large eggs
Preheat oven to 375F. Bake potatoes until tender, about 1 hour. Remove from oven. Slash potatoes lengthwise and press the edges to open. (Don't split the potatoes in half). To each potato, add 1 teaspoon butter, 1 tablespoon sour cream, 1 tablespoon cheese, and salt and pepper to taste, and mix with a fork. Make an indentation in the center of each potato and break an egg into each one. Sprinkle with the remaining cheese. Place in a lightly sprayed or oiled baking dish, return to oven, and bake until egg is set, 15 - 18 minutes.

Notes/Results: I absolutely love how customizable this recipe is! The Stirring the Pot kitchen is on a diet and we really lightened these up. I didn't want the calories from the butter and sour cream so I lightened up the recipe using a medium salsa in their place. Neither me or my husband care for a runny egg yolk, so I baked them almost 30 minutes and then garnished them with a little cheese, more salsa, chives, and some diced jalapeno. A perfectly healthy, yet absolutely delicious and filling breakfast. We will definitely be making these again and trying all kinds of versions. NOTE: If you happen to make these, be sure to either oil your baking sheet very well OR lay down some aluminum foil. A little bit of the egg runs down onto the baking sheet and can be very hard to get clean.

How would you customize your egg in baked potato? Bacon? Cream? Sausage? Veggies? I'd love to hear your ideas!