Potato Boats with Baked Eggs and Spinach
Serves: 2
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Directions
- Preheat oven to 200°C. Bake whole potatoes for 40-45 minutes until soft but still firm enough to slice.
- Slice in half lengthways and scoop out most of the flesh leaving a small rim of flesh around the skin to create a potato “boat”. Keep the flesh to make potato flatbreads (see recipe below).
- In a pan, over the stove, sauté the chopped onions in the 2 tsp. of olive oil until translucent and add the spinach until it gently wilts.
- Scoop the spinach and onion mix into the potato “boats” before carefully breaking one egg into each potato half and bake in the preheated oven until the eggs are cooked to your liking, about 15 minutes.
- Serve topped with the freshly chopped chives for garnish.
Ingredients
- 1 Medium Potato (180g), with skin
- 2 tsp Olive Oil
- 2 cups Baby Spinach, chopped
- 1 Medium Red Onion, finely chopped
- 2 Medium Red Onion, finely chopped
- ½ tsp Himalayan Salt
- Ground Black Pepper, to taste
- Handful of Fresh Chives, chopped