i've always called this the mr. potato head breakfast, and it's always a crowd pleaser. with the exception of the forty five minute foresight required to stick a potato in the oven, this is no harder to make than cracking a simple egg, yet is a whole lot hardier and whole lot more visually enjoyable. perfect for brunch with your friends.
for us early birds, having people over for dinner is sometimes a drag. kinda like, "i like you and all, but go the hell home." having friends over for a sunday brunch is a brilliant way to entertain guests without missing your bedtime.
INGREDIENTS
(serves four)4 potatoes
4 pasture raised eggs
1/2 white onion
1 jalapeno
cheddar cheese (raw milk)
1 small head of broccoli
olive oil
sea salt and cracked pepper
Directions
preheat the oven to three hundred and fifty degrees. scrub and rinse the potatoes. slice a small portio off the top and bottom of each potato, so they can stand squarely on the table. coat the potatoes lightly in olive oil and sea salt, bake for forty five minutes (until three quarters done)
meanwhile, chop the other vegetables and heat oil in a pan. saute the onions until slightly translucent. followed by the jalapeno and broccoli. once the veggies seem about three quarters done, remove from heat and set aside.
remove the potatoes after about forty five minutes, and hollow out about half of the "meat". line the potato with the sauteed veggies, and crack one fresh farm egg into the cavity. top with some more veggies, and return to the oven. finish the potato (about another fifteen minutes) and top with grated cheese. serve.