Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH

Culinary Sleuth

 

Toad in a Hole

Makes 4 servings.

 

These clever breakfast treats look nifty and taste divine.

 

4 hot, baked potatoes
1 tsp. grated lemon peel
Salt and pepper to taste
1/2 cup shredded Swiss cheese
4 eggs
1/4 cup cream or half and half
Chopped parsley or snipped chives
Grated Parmesan cheese

 

With sharp knife cut a thin slice horizontally from top of each potato. Scoop out about half of the pulp from each; reserve for another use. Set potato shells in shallow baking pan. Sprinkle cavities with lemon peel, salt, pepper and Swiss cheese, dividing equally. Crack an egg into each cavity; top each with 1-tablespoon cream. Bake in 325 degree (F.) oven about 20 minutes or until eggs are done to your liking. Sprinkle with parsley or chives, Parmesan cheese and additional pepper.

Recipe courtesy The Potato Board.

 
Recipes
 

Current Culinary Sleuth Archive

 

This page created March 2000

Top

 

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 

This page modified February 2007

 
 

Mom's Recipes

 
 
 

 
 
 

Become a Chef:
Best Culinary Schools

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts