Baked Potato with Saucy Tomatoes & Poached Egg
- Total Time
Use a variety of yellow and red grape tomatoes for a pop of color.
egg(s)1 large, fresh
extra virgin olive oil1 tsp
grape tomatoes1 cup(s), halved
garlic clove(s)1 small clove(s), minced
plain baked potato(es)1 medium
basil2 Tbsp, sliced, fresh
shredded parmesan cheese1 ½ Tbsp, or shaved
table salt1 pinch
black pepper1 pinch, freshly ground
- 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.)
- Dry skillet; heat oil in skillet over medium heat. Add tomatoes and garlic; cook, stirring often, until tomatoes soften, about 2 minutes.
- 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.
- Makes 1 serving.