Baked Potato with Saucy Tomatoes & a Poached Egg
2
Points®
Total time: 20 min • Prep: 12 min • Cook: 8 min • Serves: 1 • Difficulty: Easy
Use a variety of yellow and red grape tomatoes for a burst of color.
Ingredients
Raw egg
1 large, fresh
Olive oil
1 tsp(s)
Grape tomatoes
1 cup(s), halved
Garlic
1 clove(s), large, minced
Fresh basil
2 tbsp(s), sliced, fresh
Cooked new potatoes
1 medium, either baked or microwaved
Shredded parmesan cheese
1½ tbsp(s), or shaved
Table salt
1 pinch(es)
Black pepper
1 pinch(es), freshly ground
Instructions
1
Add 1 1/2 inches of water to a medium skillet; bring to a boil over high heat. Reduce heat to medium; carefully crack egg into boiling water (or crack into a bowl and then slide into skillet). Reduce heat to medium-low and poach egg 3 minutes in simmering water; remove with a slotted spoon and set aside. (If you prefer, cook the egg sunny side-up instead.)
2
Dry skillet; heat oil in skillet over medium heat. Add tomatoes and garlic; cook, stirring often, until tomatoes soften, about 2 minutes.
3
Cut a slit in top of potato; push ends in to fluff up flesh. Top with tomato mixture; sprinkle with basil. Top with egg and cheese; season with salt and pepper.
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