Recipe Courtesy
of: Ontario Egg Producers
Here's a different breakfast idea, perfect for the weekend.
Serve with slices of ripe Ontario Tomato.
| |
|
| Preparation Time: |
5 minutes |
| Cooking Time: |
20 minutes (microwave)
60 minutes (oven) |
| |
Serves 4 |
| 4 |
large Ontario Baking Potatoes |
| 2 tbsp (25 mL) |
melted butter or margarine |
| 8 |
Ontario Eggs |
| 1 cup (250 mL) |
shredded old Cheddar cheese |
| |
Salt and pepper, to taste |
| |
Paprika |
Scrub potatoes well; pierce with a fork. Microwave on High
for 12 to 16 minutes (or bake in preheated 400ºF (200ºC)
oven for 45 to 60 minutes), until tender. When cool enough
to handle, cut tops off, a third of the way down. Scoop out
flesh, leaving a shell about 1/4 inch (1 cm) thick. Reserve
flesh for another use. Brush insides with butter; microwave
on Medium-High (70%) for 3 minutes (or return to oven for
20 minutes). Beat eggs together. Heat a lightly oiled non-stick
skillet. Pour in egg mixture. As mixture begins to set, gently
move spatula across bottom and sides of skillet to form large,
soft curds. Cook until eggs are thickened and no visible liquid
egg remains, but they are still moist. Spoon eggs into potato
shells. Sprinkle with cheese and paprika, return to microwave
to melt cheese, about 1 minute on High.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
22 grams |
|
Fat: |
26 grams |
|
Carbohydrates: |
28 grams |
|
Calories: |
430 |
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