Breakfast Baked Potato
Breakfast Baked Potato
Breakfast Baked Potato

Breakfast Baked Potato

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Prep Time

20 minutes
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Cook Time

50 minutes

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Ingredients

  • 4 EarthFresh Russet Potatoes
  • 2 tbsp olive oil, reserve half
  • 2 tsp salt, reserve half
  • 1 pint tri-coloured cherry tomatoes
  • 4 eggs
  • 4 tbsp fresh basil, chopped

Directions

Preheat oven to 300°F (150°C).

Wash and dry potatoes, then lightly rub with 1 tbsp olive oil and season with 1 tsp salt. Place onto a baking sheet lined with parchment paper and bake in the oven for 45-60 minutes, until fork tender.

In a large bowl, toss cherry tomatoes with the remaining olive oil and salt. Transfer to a baking sheet lined with parchment paper and place into the oven with the potatoes.

To poach eggs, fill half of a medium saucepan with cold, salted water, and bring to a boil. Carefully crack each egg into the water and cook for 3-5 minutes. Remove cooked eggs with a slotted spoon and transfer to a plate.

Remove roasted tomatoes and baked potatoes from the oven when cooked. Allow potatoes to cool for 15 minutes.

Slice each potato down the middle and gently squeeze to open, exposing the potato flesh. Transfer potatoes to a serving dish. Divide the roasted tomatoes and poached eggs amongst the potatoes, and garnish with basil. Enjoy!

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