Eggs in Overcoats
6 Large Potatoes
6 Eggs, plus 2 Egg Whites
80ml (3fl) Milk, hot
50g (2oz) Cheddar Cheese, grated
50g (2oz) Butter, softened
3 tbsp Cooked Ham, chopped
2 tbsp Parsley, chopped
2 tbsp Double Cream
1 tbsp Malt Vinegar
Salt and Pepper, to taste
Pre-heat oven to 200°C; 400°F: Gas 6
Scrub the potatoes, prick with fork and bake for about an hour, or until cooked.
Remove from the oven and allow to cool slightly.
Slice the top off each of the potatoes and scoop out the flesh into a bowl, reserving the skins.
Mash the potato with the milk, butter and cream until smooth.
Stir in the chopped ham and parsley, season to taste.
In a separate bowl whisk the egg whites until stiff.
Fold into the potato mixture, keep warm.
Lightly poach the whole eggs in a large saucepan of water to which the vinegar has been added.
Half fill each of the potato skins with the potato mixture, carefully add a poached egg.
Cover with more of the potato mixture.
Sprinkle the top of each potato with grated cheese.
Place into a pre-heated oven or under a hot grill to brown.
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