If you haven’t noticed, I’m all about sticking eggs into things as of recent. Eggs are incredible on their own, but they really shine when combined with other complementary foods. And beyond the flavor, eggs just look so fun when they are cooked in something. I’m not sure why it took me so long to think of this, but potatoes are the perfect egg vehicle. Carb-y and sturdy. Earthy and soft. A perfect match for the creamy yellow yolk of a farm egg.
As much as I’d like to continue on my journey of egg-y enlightenment, I think I may have stumbled on an un-topable egg recipe. It is easy (comes together in about 5 minutes), unbelievably tasty, can be served at each and every meal, and is seriously beautiful.
Meet the herbed egg potato boat.
These little dreams boil down to being pretty much the best baked potato you’ve ever had. Soft, fluffy potato with a splash of cream and butter, a perfectly cooked soft-set egg, some bacon, garlic and fresh herbs.
Oh, and of course, topped with some cheese. These suckers are pretty much everything that is good with the world. When you are ready to eat? Just go at it with your knife and fork and the yolk makes for a delicious gooey sauce to bring the whole thing together.
These are life-changing.
Herbed Egg Potato Boats
Makes 2 boats
You may be tempted to skip out on the herbs, but they are what really make this recipe spectacular. Fresh is best, but use dried if that is all you have around.
- 2 large baking potatoes, scrubbed and baked until soft (can be done in microwave)
- 2 tablespoons heavy cream
- 2 pats of butter
- 2 eggs
- 2 slices of bacon, cooked and crumbled
- 1 clove of garlic, minced finely
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons shredded cheddar cheese
- Salt and pepper
- Preheat broiler.
- First using a sharp knife, cut off the top of one of the broad sides of a potato. Repeat for the second potato. Then using a spoon, hollow out the inside of the two baked potatoes, leaving about a 1/2″ wall all the way around. Place potatoes in a baking dish.
- In each hollowed out potato, add one tablespoon of cream and one pat of butter.
- Place under broiler until butter is melted and cream is bubbly, about 2 minutes. Remove from broiler.
- In each potato, gently crack one egg. And then top each egg with half of the garlic, rosemary, thyme, parsley and cheese. Season with salt and pepper.
- Place back under the broiler until the white is set and yolk is soft, about 4-5 minutes depending on the heat of your broiler. Serve immediately.