The other day, I was looking around for interesting breakfast recipes and this caught my eye. I wanted it try it out for myself...



Ingredients (2 servings)

• 1 large russet potato
• 2 eggs
• 1 small (or 1/2 medium) onion, finely chopped
• 1/3 large green pepper (capsicum), finely chopped
• Shredded Cheese
• Spring Onion, chopped
• 2 Tbsp Butter, melted
• Salt
• Pepper

Method

• Fully bake the potato (425°F, for about 60-90 minutes, until soft inside).
• Cut the potato in half, and scoop out the inside, while creating a "cup" with the potato. I used a muffin tray to hold the potato cups. You can use the scooped out baked potato as a side for another meal.
• Coat the insides of the potato cup with melted butter
• Add onion and green pepper into the potato cup.
• Break an egg into the potato cup; add salt and pepper to taste.
• Top with shredded cheese and spring onion.

• Bake at 350°F for about 30 minutes (I did it for 25, and the egg was runnier than I expected)

Enjoy!



Notes (or what could have been done differently):

• Chopped tomatoes would be a nice addition
• Add the spring onion after baking - will taste much better