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 unbeatable egg recipe. It is easy, unbelievably tasty, can be served at each and every meal, and is seriously beautiful.
Allow me to introduce 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 Herbed Egg Potato Boats make an excellent brunch dish that comes together in a flash. The fresh herbs really make them spectacular!
2 large baking potatoes, scrubbed and baked until soft (can be done in microwave)
2 tablespoons heavy cream
2 pats of butter
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
Using a sharp knife, cut off the top of one of the broad sides of the baked 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.
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.
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.
I’ve made something like these before, but I never let the baked potato cool first. That’s probably a key in making these potato ‘boats’ perfect. I have a couple of questions for you though. 1) what do you do with the scooped out potato guts? 2) Have you tried using leftover breakfast sausage in place of bacon? I ask this because today I’m making this for my gluten-free breakfast and I don’t have bacon, but we made sausage patties a few days ago and I froze them. I think it’ll be just as good, but just asking b/c I’ve only seen this type of recipe made with bacon. 🙂
I’m sure the sausage would be just as yummy! And I actually don’t remember what we did with the potato guts. 😛
Holy Smokes that looks good.
They were amazing. So amazing I might go make another one. 🙂