Baked Eggs in Potatoes
Recipes > vegetarianThis is a terrific low calorie, simple, low fat lunch which can be consumed straight away or made ahead of time and served cold. This would also make a great, quick dinner served with a side salad.
Serves 2
Ingredients
- 2 medium to large potatoes
- 4 eggs
- Handful of baby spinach
- Small tomato diced
- Handful of shredded, low fat cheddar cheese [I use Bega 50% Reduced Fat Cheese or Coles Light Mozzarella]
- Fresh chives
- Salt & pepper
Method
- Preheat the oven to 180° degrees.
- Poke holes in the potatoes with a fork. Place in the microwave and cook on high for 7 to 10 minutes until cooked through.
- Carefully remove hot potato from the microwave and slice in half length-ways. If it needs more time, place back in the microwave until the centre is cooked.
- Scoop out about ½ cup (or more) of potato, leaving an edge around the outside of the hole. Place a few spinach leaves inside the potato and crack an egg on top. Add a tablespoon of diced tomato on top of the egg, season with salt and pepper and sprinkle the cheese on top.
- Place in the oven and cook for 20 to 25 minutes until done.