Parmentier Eggs

By Grandmax4

Eggs meet potatoes in this lovely dish, perfect for brunch. This is a French egg dish created in honor of Antoine-Augustin Parmentier (1737–1813) who first convinced the French that potatoes were not only safe to eat but quite delicious. You may also know this dish as Eggs in a Basket.

Ingredients

• 4 medium potatoes, uniform
• and equal in size, baked with
• skins on
• 4 eggs
• 2 tbsp. of plain non fat
• yoghurt
• Kosher salt and freshly
• cracked black pepper
• Flat leaf parsley, chopped
• to garnis

Preparation

Step 1

1. Preheat oven to 350°F. Have a baking sheet at the ready.

2. Cut a small slice off of one end of the potato to make
a level base for the potato. Slice the top off and scoop out
the pulp. Rice the pulp by pressing through a sieve and
then mix to create a purée.

3. Fill half the potato with the pulp, then carefully crack an
egg into the cavity. Add a dab of the yoghurt and season
with kosher salt and cracked pepper.

4. Bake for 15–20 minutes.

5. Garnish with the parsley, replace the top of the potato
and serve.