Baked Potato with Saucy Tomatoes & Poached Egg

7
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 pop of color.

Ingredients

egg(s)

1 large, fresh

extra virgin olive oil

1 tsp

grape tomatoes

1 cup(s), halved

garlic clove(s)

1 small clove(s), minced

plain baked potato(es)

1 medium

basil

2 Tbsp, sliced, fresh

shredded parmesan cheese

1½ Tbsp, or shaved

table salt

1 pinch

black pepper

1 pinch, 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.
  4. Makes 1 serving.

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