Eggs in disguise

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Prep time:

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Serves: 3

By Tech



  • 80ml milk hot

  • 2 tbsp double cream

  • 50g cheddar grated

  • 2 tbsp parsley chopped

  • 3 tbsp ham chopped

  • 1 tbsp malt vinegar

  • 6 eggs

  • 6 potatoes large

  • 2 egg whites in addition to the 6 eggs

  • 50g butter softened


<ol> <li>Preheat oven to 200C/Gas Mark 6.</li> <li>Scrub the potatoes, prick with fork and bake for about an hour or until cooked.</li> <li>Remove from the oven and allow to cool slightly.</li> <li>Slice the top off each of the potatoes and scoop out the flesh into a bowl, reserving the skins.</li> <li>Mash the potato with the milk, butter and cream until smooth.</li> <li>Stir in the chopped ham and parsley, season to taste.</li> <li>In a separate bowl whisk the egg whites until stiff.</li> <li>Fold egg whites into the potato mixture, keep warm.</li> <li>Lightly poach the whole eggs in a large saucepan of water to which the vinegar has been added.</li> <li>Half fill each of the potato skins with the potato mixture, carefully add a poached egg.</li> <li>Cover with more of the potato mixture.</li> <li>Sprinkle the top of each potato with grated cheese.</li> <li>Place under a hot grill to brown.</li> </ol>

Additional Information

  • Nut Free

  • Vegetarian

  • Main Course

  • Potato

  • Egg

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