Ja­maican Sun­rise (baked eggs and ba­con in potato bowls)

Jamaica Gleaner - - FOOD -

The main in­gre­di­ents for Ja­maica Sun­rise. In­gre­di­ents: 2 large pota­toes (Rus­sett or sweet pota­toes) 1 tbsp but­ter 2 Smart Eggs 2 to 3 strips Caribbean Pas­sion ba­con, cooked and crum­bled 2 tbsp shred­ded ched­dar or gouda cheese 1 tbsp fresh pars­ley, chopped salt and freshly ground black pep­per Di­rec­tions:

1. Put pota­toes in oven for 10 min­utes at 350°C. Lay first baked potato on its side, and use a knife to care­fully cut off the top of the potato. With a spoon, scoop out the mid­dle to make a ‘bowl’, leav­ing the potato walls as thick or thin as you’d like. (Just re­mem­ber, the less room you leave, the more room for eggs, ba­con and cheese!) Re­peat with the sec­ond potato.

2. Place 1/2 ta­ble­spoon of but­ter in the mid­dle of each bowl. Then gen­tly break a Smart Egg into each bowl, care­ful not to break the yolk. Top with ba­con, cheese, pars­ley, and then sea­son with salt and pep­per.

3. Bake at 350°F for 20-25 min­utes, or un­til the egg whites are set. Serve im­me­di­ately.

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