reflet -Voeux de Noel 2014

Joyeuses Fêtes

Season’s Greetings

Stuffed breakfast potatoes Are some of your guests going to stay the night after your Christmas party? Here is a simple and easy recipe that makes a nice change from the traditional eggs and bacon breakfast. Simply adjust the ingredients according to the number of guests and depending on the size of the potatoes. Hint: it’s best to cook the potatoes the day before. Ingredients (Serves 6) • 6 potatoes (thick-skinned and long and flattish — Russets are best) • 12 slices of cheese, about 30 g each (choose a flavourful cheese that melts well, such as cheddar or aged Gouda) • 6 small slices of ham • 12 slices bacon • 6 medium eggs (choose large eggs or extra-large if your potatoes are very big) • 3 green onions, finely chopped • Salt and pepper Preparation 1. The day before, wash potatoes and bake at 350°F (180°C) for about 75 minutes or until tender. Be careful not to pierce skins when checking if they’re cooked. Baking an extra potato just in case is a good idea. Leave to cool. 2. In the morning, carefully cut top off each potato and remove as much flesh as possible with a spoon. Again, it is important not to tear or puncture skin. The goal is to retain the boat shape of the potatoes in order to stuff them. 3. Preheat the oven to 350°F (180°C). 4. Place a slice of ham and cheese in each of the hollowed potatoes. 5.

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Distribute half of the green onions to the potatoes and gently break an egg into each one. Salt and pepper to taste. Cover egg with another slice of cheese and two slices of bacon, placed lengthwise. Place in oven. Cook about 20 minutes for a well-cooked egg yolk. This is also the time it will take for the bacon to crisp. For a soft yolk, cook about 12 minutes, but the bacon will have to be cooked in a pan for a few minutes first. Top with remaining green onions and serve.

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