I love the presentation of oeufs en cocotte, and I've done my own take on that by baking beaten eggs and cream in leftover mashed potato. Yesterday I was pondering the pile of roasted potatoes I had leftover from making my roasted beet, potato and goat cheese pizza (recipe forthcoming), and I decided to try baking an egg in a hollowed-out potato shell.
Tasty, plus it had that satisfying comfort food feel to it.
Egg Baked in a Potato Shell with Salsa, Cheese and Chives
- 1 medium potato, baked and cooled
- 1 egg
- 1 T salsa
- 2 T shredded cheddar
- salt and pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Slice off the top of the potato - about 1/4 of the way down.
- Place the potato in a ramekin.
- Scoop out the insides of the potato, leaving a shell with about 1/8 in. layer of potato - I like to use a grapefruit spoon.
- Season the insides with salt and pepper
- Put 1 T of salsa on the bottom, followed by 1 T cheese.
- Carefully crack the egg into the potato and top with the remaining 1 T of cheddar.
- Bake for about 20 minutes, then top with chives and a few more shreds of cheddar if you like and serve immediately.