It’s been ages since I last posted. Lots of life changes changed habits. Draft posts languished in the draft bin. Let’s blame it on the new man in my life because he demands a lot of attention. He’s short, lightweight and quite hairy, but I do love running my fingers through his soft, snow-white locks. Meet Bosley. The best excuse ever.
Whenever there are guests for breakfast (besides Boz), fritatta is my go to. But geesh, even a good fritatta becomes humdrum after a while. Then last week, a colleague shared a link to a Street Eatzz post on Facebook featuring a breakfast dish I simply had to try – a twice baked breakfast potato.
Twice Baked Breakfast Potato
Multiply the ingredients listed below by the number of hungry people in your house.
Preheat oven to 350 degrees
1 baking potato*
salt and freshly ground pepper
1 tsp olive oil
1/2 small onion, minced
1/4 cup kale, chopped
1/8 tsp crushed red pepper flakes (or to taste)
1/4 cup grated cheese (fontina melts nicely)
*Bake potato in the oven or use the 10-minute microwave potatoes found individually plastic wrapped in the produce section of your grocery.
When potato is baked/nuked and cooled enough to handle, cut off the top, scoop out the insides (reserve for another use), coat the inside with butter and season with salt and pepper.
Meanwhile, warm olive oil over medium heat. Add onions and cook until beginning to brown and soften, about 3 minutes. Add chili flakes, cook 30 seconds. Add kale and cook, stirring often until bright green and just starting to wilt.
Fill potato with veggies, pressing down with a spoon. Sprinkle with grated cheese.
Crack an egg on top. Season with salt and pepper.
Place on an oven proof dish, baking sheet or skillet. Bake at 350 degrees for 20 minutes.
While baking for the second time, the skin gets nice and crispy. The egg will come out with a perfectly runny yolk. Imagine all the variations you can invent!
- prosciutto wrapped asparagus with Parmesan
- sausage with peppers and onions
- bacon with Swiss
- broccoli with cheddar
- shredded Brussels sprouts with toasted walnuts, shallots and gorgonzola