Baked potato with saucy tomatoes and poached egg

Baked potato with saucy tomatoes and poached egg

Total Time
20 min
12 min
8 min
Just look at how beautiful this dish is when it all comes together, perfect to serve for breakfast, lunch, even dinner. This recipe is designed to serve one, but feel free to scale it up for friends and family. It's one of our favorite ways to dress up a traditional baked potato. We love the runny yolk that flavors the other ingredients, but instead of poaching the egg, you can cook it sunny side up if you prefer. Fresh basil and shaved Parmesan really turn this dish into a satisfying meal. Feel free to use a variety of yellow and red grape tomatoes for a pop of color.



1 large egg(s), fresh

Extra virgin olive oil

1 tsp

Grape tomatoes

1 cup(s), halved


1 small clove(s), minced

Plain baked potato

1 medium


2 Tbsp, sliced, fresh

Shredded parmesan cheese

1½ Tbsp, or shaved

Table salt

1 pinch(es)

Black pepper

1 pinch(es), freshly ground


  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.
  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.
  4. Makes 1 serving.