For the first cooking challenge this year, the theme was eggs. Now I don’t know about you, but I pretty much always have eggs in the house. My hubby doesn’t love them as a breakfast food, but they have been incorporated into every other meal of the day. For this challenge, I wanted to use the humble little egg in a way that I previously had not.
Enter Katie, my best friend, the maid of honor at our wedding and an all around awesome, smart and funny chick. As soon as I told her about my new adventure in cooking, she asked if I had ever made Idaho Sunrises before. I think I replied with an ultra graceful, “what the fuck is that??” and once she explained it I was sold on the idea. It’s a really cheap, quick and yummy use of an egg. I would definitely encourage you to try these out. They are a really great way to use up those last few potatoes in the bag too!
1 medium russet potato
Salt & Pepper
Preheat the oven to 350 degrees.
Bake the potato until done, or nuke about four minutes in a microwave if you’re in a rush. Cut the upper ⅓ of the potato off, and then gently scoop out most of the potato, leaving a potato-shell of sorts. Season the inside of the potato with salt and pepper. Crack the egg into a clean bowl, then pour it into the potato. Sprinkle a little more salt and pepper on top of the egg. Bake for 15-25 minutes, depending on how you like your egg. 15 will produce a creamy, melting yolk, and 25 will produce a firm egg white and yolk. Enjoy.