Pommes de Terre aux Oeufs
Buttery baked potatoes are filled with farm fresh eggs, bacon, sun dried tomato and Emmenteler cheese. Pure heaven any time of the day. In memory of my great Tonton Arthur Et Tante Irene, who were the last owners of my grandfather Bernier’s farm that also raised poultry and sold eggs in the country side…
Pommes de Terre aux Oeufs
The Recipe!
(Serves 2)
One potato per person
4 eggs (one for each half of the potato
Several strips of bacon
Several pieces of sun dried tomato (packed in oil and sold in a jar)
1/4 cup of grated Emmenteler Cheese
Sea salt and fresh ground pepper
Herbs De Province
Pommes de Terre aux Oeufs
Pommes de Terre aux Oeufs
La Methode:
Pre-heat oven to 400 degrees.
Pierce with a fork several times (so that the potato does not explode) and microwave 2 medium Russet, Yukon Gold or Red Bliss potatoes for 8 minutes. Cut in two lengthwise and carefully scoop out most of the flesh. You can use the portion scooped out for potato pancakes or mashed potatoes. Place a few pieces of uncooked bacon chopped up in the potato and bake in the oven until the bacon is crisp. The fat will render into the potato giving it a glorious flavour. Remove the bacon from the potato and gently crack an egg in each potato and top with shredded cheese, a pinch of sea salt, fresh cracked pepper and Herbs De Province. Microwave for 3 minutes at 60 percent power. Top with bacon and chopped sun dried tomatoes The egg will continue to cook once you take it out – so serve immediately.
Pommes de Terre aux Oeufs
