My new obsession with poached eggs is getting out of control. While I was working out yesterday, a brilliant idea came into my head… breakfast for dinner. I love breakfast so much, so this isn’t a rare occasion. The newest creation: The Breakfast Baked Potato. I took everything in a great savory breakfast and put it into one package- a baked potato!
1 large Russet Potato
1 Tablespoon Light Butter
1 teaspoon Chives
1 teaspoon Cilantro
2 slices Bacon, cooked (I over-cooked mine- so it will crumble… in a pan with fresh ground pepper and a sprinkle of brown sugar)
2 Tablespoons Shredded Red.-Fat Cheddar Cheese
1 Egg, poached (see how to poach an egg in the microwave)
Fresh Ground Black Pepper
Green Tabasco Sauce (or hot sauce… optional)
1. Bake the potato in the oven for an hour or longer, depending on how many you make. You can also bake it in the microwave for 8-10 minutes. Either way, I cover mine with a spray of olive oil and a sprinkle of sea salt. Check w/ a fork to see if they are done when the time is up.
2. Cook the bacon. Again, you can do it the way I did in a pan or you can simply cook it in the microwave on a paper plate covered with papertowel (cover the bacon too). If you do it in the microwave, cook it for 20 seconds at a time until it is crisp.
3. Cook the egg when everything is almost done.
4. Open the baked potato, and top with butter, cheese, bacon, salt, pepper, chives, cilantro, and anything else you’d like. Gently place the egg ontop. Break the egg over everything and ENJOY!
This turned out to be fabulous. I added some Green Tabasco for some heat and just a little bit more light butter. The potato I made was huge and this was all I needed for dinner. It was so tasty!
What else should I do with Poached Eggs?