If you’ve ever found yourself bored with regular scrambled or fried eggs, we have just the recipe for you. Breakfast won’t be the same with this new delicious twice-baked potato breakfast. All you need is some potatoes, eggs, and cheese and you’re halfway there!
Ingredients
- 2 large potatoes
- 1 medium onion, diced
- 4 cloves of garlic, diced
- 2 tbsp. olive oil (or 1 tbsp. butter)
- 100 grams mozzarella cheese, grated
- Fresh chives, chopped
- 4 eggs
- Salt and pepper to taste
Instructions
- Pre-heat your oven to 200 degrees C. During this time, wash the potatoes with soap and water, pierce them with a fork and place them in the oven for 30-40 minutes until they soften.
- Once the potatoes are ready, heat the oil or butter over medium heat in a medium skillet. Add the chopped onion and garlic and fry for 5 minutes until softened.
- At this time, cut the potatoes lengthwise into two halves and empty them with a spoon so that you will have four “boats,” as seen in the video.
- Add the contents of the potatoes to the pan, along with the grated cheese, salt, and pepper to taste, and mix them well until the cheese is completely melted.
- Then, fill the potato boats with the filling that you made and use a spoon to create a little well in the middle (for your egg).
- Arrange the potatoes in a baking pan and carefully break an egg into each one. Place the pan in your 200-degree C oven and cook for 15 minutes until the egg is ready.
- Remove from the oven, sprinkle some fresh chives on top and serve hot.