Idaho Sunrise (Baked Eggs and Bacon In Potato Bowls)
Ok, what is up with eggs?!!? They seem to be in everything lately! From topping pizzas, to burgers (shout out to Blanc, for KC locals!), to garnishing soups…apparently the incredible, edible egg is now tres chic. Intriguing, but I’m all for it! :)
One creative idea for baking eggs that seemed new and notable (at least to me) is this great recipe I stumbled across online. I admit…I was initially drawn to it because I though it looked pretty cute. (I love anything with “bowls”!) But I was eventually won over by how incredibly simple and delicious these little guys turned out to be! Plus, the ingredients are super-economical. Yay.
Definitely a fun twist on the typical eggs, bacon and hash browns. Plus, a great way to use up leftover baked potatoes! Way to go, Idaho….
Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls)
Try this Idaho Sunrise (Baked Eggs & Bacon In Potato Bowls) recipe today! Your morning favorites presented in a creative fashion! You’ll love it!
Ingredients:
- 2 large mostly-baked* potatoes (Russett or sweet potatoes)
- 1 Tbsp. butter
- 2 eggs
- 2 strips bacon, cooked and crumbled
- 2 Tbsp. shredded cheddar or gouda cheese
- 1 Tbsp. fresh parsley, chopped
- salt and freshly ground black pepper
Directions:
Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.
*I recommend baking the potatoes until they are nearly done. You don’t want them to be underbaked, but then extra 20-25 minutes in the oven with the eggs will definitely continue to cook them, and you don’t want them to be overbaked. So I would err on the side of being mostly baked, but not completely.
Recipe adapted from The Village Cook http://thevillagecook.com/idaho-sunrise-a-breakfast/
All images and text ©If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
Ali’s Tip:
Feel free to experiment with seasonings on these! Especially if you tried this with sweet potatoes, I imagine some more savory (or spicy!) seasonings would be great!
what if you don’t Serve it immediately
We would suggest serving these immediately (or as soon as you can) — they don’t hold up very well as leftovers.
SVP en français Merci beaucoup
Hi could u do the set without the butter in the potatoe? Thanks
Hi Deb! We think you would probably be fine to leave the butter out if you want.
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wow, great recipe.
Thank you!
Wow , I am going to make this recipe tomorrow, can’t wait to taste it! Hope can get same result .
I’d like to bake these over a campfire or in the coals. Any recommendations? Need to feed about 25 at a rustic campout.
Hi Pat! We haven’t tried this recipe over a campfire before, so that’s hard to say. We think it should work, we just aren’t able to provide any recommendations since we haven’t tried this ourselves. We’re sorry!
Try wrapping the pots with the filling in tin foil and puting it in the hot ash and coal and cover it up as well. Make sure it is not just coal because the heat will be too fierce.That will do the trick.
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What did you do with the potato that you scooped out? BTW Love this idea :-)
We just saved it to eat later. :)
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It is very nice recipe we enjoy a lot i make this recipe many time according to me it’s include full meal it is very quick and easy.
Thanks, Shirin, we’re glad you enjoy it!
Is okay to pop the yolk? My family doesnt enjoy runny yolks😊
Yes, definitely! :)
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This potatoes are great stuffed like that but instead I used sweetpotatos and loved it.
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I’ve tried this, but with spinach and then another time with finely diced kale. All three variations of the same reciepe were great! Sprinkle with either lemon pepper or jalepeno juice, which will definitely give you a zing of an eye opener. And if the jalepeno juice is too spicy for you, just add fresh fruit on the side, and that should eliminate some of the zing from your mouth
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I loved your presentation of food.
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I made these with olive oil and salt on the out side, were supper good. I also added a bit beef, in the bottom like new your strip cut(laready cooked ) and ate a1 sauce with it they were bomb! Omg thank youu so much for this recipe totally worth the time!!!!!!!