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Baked eggs in potatoes

Baked eggs in potatoes


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We wash and dry the potatoes.

We put the potatoes in the hot oven at 200 degrees until the fork enters them (about 1 hour)

When they are baked and we can get our hands on them without burning, we cut a lid on top of the potato and we dig the middle so that an egg fits in the middle of the potato (it remains about 1 cm from the potato wall).

Season the potato with salt and pepper, add a little butter, cheese and a few slices of green onion.

Break the egg in the middle of the potato, place a few slices of sausage and bake until the egg is cooked (8-10 minutes).

Sprinkle the remaining green onions on top and serve.

Along with these potatoes, you can also put the core of the potato rubbed with sour cream or cheese, if it cannot be used for something else.


Bake the potatoes for about 10 minutes at the end

Using a spoon, remove the core from the potatoes until about an inch of the potato wall remains. Mix the potato core with the grated cheese or parmesan and then season the mixture with salt and pepper. Then put this new mixture, with cheese, in the hollowed potatoes, leaving room, in the middle, for an egg. Put the potatoes back in the oven, adding the chopped cap to each potato.

Let the potatoes with eggs bake for about 10 minutes, after which you can remove the tray. Potatoes can be eaten with other vegetables, greens, or simply with cream. It is the recipe that Queen Mother Elena often used to sing to children. It can be said that it is one of the recipes with which King Mihai I of Romania grew up.


Baked eggs in potatoes

My mother was a little skeptical when I bought her Princess Margaret's book, "The Royal Cookbook." He said, "Yes, but do you think we have new ingredients to cook like those at the king's court?" When he saw it and how much it costs - about 40 lei & # 8211 he didn't even need it anymore. Eventually he persuaded her to flip through it, and believe me, this is a huge compromise on the part of the peasant's daughter who never loved the king with his family at all. From the "review" of the mother came some boiled eggs in potatoes. A recipe that reminds the Princess of her childhood.

Hostilities begin with the ripening of potatoes. Choose the four largest pieces, so that you have something to dig and fill. After removing them from the oven, wait a while for them to cool, otherwise it is impossible for you to process them.

With the potato lying long, start by cutting a cap into the top third. It's like cutting off a lid. Then scoop it out with a teaspoon until its walls are about half an inch thick. It is important to dig them out as much as possible, to make room for the filling, but also to keep your walls strong enough for the next maneuvers.

What you dug out of the mashed potatoes and mix with 50 grams of butter and 50 grams of cheese. The book says Emmental cheese or grated Parmesan cheese, but we didn't, so we grated cheese. The composition is salted and peppered to taste. The recipe is for four potatoes. We only did three, out of my mother's distrust that something good would come out

Then you start to fill the potatoes with this composition, but taking care to leave a hole in the middle in which to break the raw eggs.

After breaking the eggs, salt and pepper again, and, says the Princess, you can also put a teaspoon of cream on top. We didn't put it on. Grease a pan with oil and place the potatoes in the pan, placing the lids on top. The book says it should be in the oven for 8-10 minutes.

We left them for about 30 minutes, because after 10 minutes the egg white continued to be undone, and the yolk did not. So in the last ten minutes, my mother took off their lids to make the eggs faster. They were finally ready.

When she took the first spoonful of sticky egg mixed with potatoes, butter and cheese, her mother exclaimed, “mmm, how good it is! Know that I still do. These kings are not fools, though! ”


Baked eggs in potatoes - Recipes

A very interesting snack, coming from the side tapasSpanish, that's what I could say, very briefly, about these hard boiled eggs, But and spicy. They are very simple and I would be willing to bet that your guests will not realize how you made them, the taste is so complex. As for their use, of course their main purpose in life is to better help the wine (white!) To slide down the throat, but of course they can be slipped among the appetizers of a more plentiful meal. The final choice depends solely on you.

2 cloves of garlic, grind,
2 teaspoons fresh ginger, cleaned and put on a fine grater,
1 onion, finely chopped,
1 teaspoon cumin, pisat,
1 teaspoon coriander seeds, grinders,
1 teaspoon turmeric, dust,
1 tablespoon red hot pepper, cleaned of seeds and vines, finely chopped,
400 ml coconut milk (1 can),
2 tablespoons olive oil,
8 hard-boiled eggs, cleaned,
leaves of parsley or coriander, for decoration.

Heat the oil, over a moderate heat, in a large frying pan, first fry the garlic, ginger and onion (until the latter becomes translucent). Add the rest of the spices, sauté for another two minutes, stirring constantly, turn off the heat and let the composition cool.

Put it in the bowl of the robot, together with the coconut milk, and mix until everything is well blended. Put the obtained sauce back in the pan, bring it to a boil, add the eggs, reduce the heat and simmer over low heat for about half an hour.

Allow the eggs to cool (in case you don't like them hot), cut them in half and serve them decorated with parsley, and pour in the glasses of white wine you want, with the specification that it looks like a Sauvignon Blanc would fit better. to these hard spicy eggs.


Baked Eggs in Potatoes

* Potatoes are cleaned, washed and then dried with an absorbent paper kitchen towel. Dry potatoes with a little butter or oil (as desired) and put in the prepared tray. Bake the potatoes in the oven over medium heat for 60 to 75 minutes. After this period of time, the potatoes acquire a very beautiful golden brown color. Check the potatoes (if they are baked) with a Smile fork. The baked potatoes are left to cool a bit.

* Cut the upper third of each potato separately (horizontally). The "lid" obtained is kept.

* Carefully remove the potato core with a teaspoon, so that it remains less than 1 cm to its edge (the wall of the potato must remain intact). Put the potato core in a bowl (to be used later to make the filling). some of this composition will remain unused but you can serve it as such or you can use it for another dish.

* Mix the potato core with the remaining butter and grated cheese. Add salt and pepper to taste. The mixture obtained is introduced into the potatoes (on the edges), taking care to keep in the middle a gap large enough so that an egg can be placed later.

* Break one egg in the middle of each potato. Season the potatoes according to preference (I added chopped dill).

* The potatoes thus prepared are placed in the tray and baked in the oven (Smile again for about 8-10 minutes (until the eggs become ripe but soft).

* Sprinkle with finely chopped chives before serving. Optionally, you can add the "lid" of the potatoes obtained in a previous working time.

I wish you beautiful days with your loved ones!
This recipe belongs to Princess Margaret of Romania and is published in her cookbook.


Baked eggs in potatoes - the first royal recipe

The first recipe in the "Royal Cookbook" is addressed to children and comes from Amama, the paternal grandmother of Princess Margaret. In fact, Princess Margaret reiterates her childhood vacations spent in Florence with Amama and reconstructs from memory two of the recipes that marked her at that time. The way she introduces us to the royal world but also the description of the character of Amama, of the Sparta Villa with all her habits, makes me think of Cella Serghi's writings.

But let's move on to the kitchen. The recipe is basically a simple one, I did not encounter difficulties in procuring the ingredients or in putting it into practice.

Ingredient:

& # 8211 4 large potatoes for baking

& # 8211 50g Emmental cheese or grated Parmesan cheese

& # 8211 2 teaspoons finely chopped chives

Method of preparation:

The oven is heated to 200 degrees. Wash the potatoes well and wipe. They are greased with a little butter or oil and put in a baking tray. (I covered the tray with aluminum foil). Bake for about 60 minutes.

When they are baked (try them with a toothpick), take them out and leave them to cool. Then cut the lids lengthwise, about the top third of the potato and hollow with a teaspoon. The potato wall must remain less than 1cm. Mix the potato core with the cheese, remaining butter, salt and pepper. This filling is put in the potato, leaving half a place for an egg. Break the egg and put it in the middle of the potato. If there is still the filling, it will be served with the final potato.

Put the potatoes back in the oven adding the cut lid and cook for 8-10 minutes until the eggs become cooked but soft. Thus, the children's surprise will be ensured when they take off the cap.

We served this dish for lunch, along with some spicy ribs and I tell you that there is nothing left on the plates. See you next week for a coffee ice cream.

Danish opinion: the recipe is simple, healthy and very tasty. The weak point, so to speak, is the rather high consumption of electricity or gas: the baking time is about an hour and a quarter at 200 degrees.


Baked eggs in potatoes - the first royal recipe

The first recipe in the "Royal Cookbook" is addressed to children and comes from Amama, the paternal grandmother of Princess Margaret. In fact, Princess Margaret reiterates her childhood vacations spent in Florence with Amama and reconstructs from memory two of the recipes that marked her at that time. The way she introduces us to the royal world but also the description of the character of Amama, of the Sparta Villa with all her habits, makes me think of Cella Serghi's writings.

But let's move on to the kitchen. The recipe is basically a simple one, I did not encounter difficulties in procuring the ingredients or in putting it into practice.

Ingredient:

& # 8211 4 large potatoes for baking

& # 8211 50g Emmental cheese or grated Parmesan cheese

& # 8211 2 teaspoons finely chopped chives

Method of preparation:

The oven is heated to 200 degrees. Wash the potatoes well and wipe. They are greased with a little butter or oil and put in a baking tray. (I covered the tray with aluminum foil). Bake for about 60 minutes.

When they are baked (try them with a toothpick), take them out and leave them to cool. Then cut the lids lengthwise, about the top third of the potato and hollow with a teaspoon. The potato wall should remain less than 1cm. Mix the potato core with the cheese, remaining butter, salt and pepper. This filling is put in the potato, leaving half a place for an egg. Break the egg and put it in the middle of the potato. If there is still the filling, it will be served with the final potato.

Put the potatoes back in the oven adding the cut lid and cook for 8-10 minutes until the eggs become cooked but soft. Thus, the children's surprise will be ensured when they take off the cap.

We served this dish for lunch, along with some spicy ribs and I tell you that there is nothing left on the plates. See you next week for a coffee ice cream.

Danish opinion: the recipe is simple, healthy and very tasty. The weak point, so to speak, is the rather high consumption of electricity or gas: the baking time is about an hour and a quarter at 200 degrees.


Wash the potatoes and put them in the hot oven, on a tray, for 60-70 minutes, until they soften. Check if they are baked by inserting a fork in them. Cut a quarter of the surface of the potatoes and carefully dig out the remaining pieces to make room for the filling and eggs.

Part of the core is kept for the filling and mixed with the remaining butter, onion and Parmesan. Fill the potatoes in half and break the eggs on top.

Put them back in the pan, sprinkle Parmesan cheese on top of each one and put them in the oven for another 15 minutes or until the eggs are ready.


See you on pinterest!

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Baked eggs in potatoes

Wash and dry the potatoes, place them on a baking tray and grease them with a little oil or butter. Then bake them in the oven for an hour. Then take them out of the oven and let them cool a bit. Check the potato for softness with a fork.

Cut a piece of potato horizontally, somewhere in the top third of the potato, lengthwise, like a cap. Remove the core with a spoon until the potato wall remains less than an inch, so that it does not break. Mix the potato core in a bowl with the remaining butter and grated cheese, then add salt and pepper to taste.

Insert the mixture into the potato, leaving a large enough hole for an egg in the middle. Break the egg and put it in the middle of the potato. Season a little and, if you wish, add a teaspoon of cream.

Some of the stuffing with potato core, butter and grated cheese will remain unused. You can use it for another dish or put it on a plate with the potato in the recipe.

Put the potatoes back in the oven, adding the chopped cap at the beginning. Bake for 8-10 minutes, until the eggs are cooked but soft.


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