Egg-Stuffed Baked Potato

I’ve heard it called an “Idaho Sunrise” by a fellow foodie blogger, Our Best Bites.

While I’ve never been to Idaho, I’ve heard the land is beautiful, so I’ll fallaciously correlate that with equally beautiful sunrises and equally wholesome breakfasts. Hey, you’ve got to have a good breakfast, especially if you’re living/ working in Idaho’s rugged terrain.

I really like this recipe idea. A few tips to make it better for you though:

First, use a smaller egg for stuffing or scrape out more of the insides. I used a large egg and it overflowed, making things a bit messy.

Second, season well and consider sprinkling with cheese, salsa, chives, or whatever other toppings you like.

Third, serve warm and allow ample time for the egg to cook all the way through. For a quicker cook, microwave the potato to soften, then stuff with egg and broil on high, checking frequently.

Otherwise, preparing is pretty simple.


1 medium- to large-sized potato

1 egg


Preheat oven to 400 degrees. Lightly grease a cookie sheet or ramekin. Set aside.

Wash potato well.

Slice a thin, but not too thin, layer of skin off one side of the potato. Carve out a hole and fill with egg (or stuff with additional toppings on the inside). Do not add toppings to the outside yet because they’ll cook too quickly.

Bake for 30-35 minutes or until potato is tender and egg is cooked all the way through.

If you add toppings, you can do so now and bake an additional 3-5 minutes. Or you can broil for a crispier finish.

Bird in the Nest Egg

Two or three things I know for sure, and one of them is that the Disney family recipe site is where I find some of the best recipes. My mini pumpkin tarts, for example, are always in popular demand around the holidays. And what seems like a nuanced recipe is actually foolproof.

The same is true for this recipe: bird in the nest. It’s toast and a fun little egg surprise in the middle. I’ve heard others call it “toad in the hole,” but that name sounds awful. No one wants to think of toads for breakfast, and being the English student that I am, an association between eggs and feathered fowl just seems to fit better.

Anyway, Disney helped me find this recipe and they’re example uses an adorable flower shape.


1 large egg

1 slice of whole grain bread


-Warm your frying pan.

-Meanwhile cut a hole into the bread slice. I used the lid of a mason jar to cut mine, but a fun cookie cutter would do the job just as well. Or even better, perhaps, if the cookie cutter were bird shaped, egg shaped, flower shaped, or even nest shaped–wouldn’t that be something?

-Before adding in the bread, lightly grease the frying pan with cooking spray. Then drop in the bread. Crack the egg over the hole in the bread and let fry until almost completely cooked. For nest egg over easy, you can flip the almost finished egg for just a few seconds on the other side.

Note: You may need to softly press the bread down around the hole’s edges for a few seconds to keep the egg white from spreading too far outside the hole.

Serve up this warm and toasty creation with whatever seasonings you like. I used the circle from the hole to dip in my runny egg yolks. Yum!

Flower Power Eggs

Why can’t breakfast be cute?

Anti-creative curmudgeons may roll their eyes, but chefs and researchers alike confirm that the aesthetic presentation of food matters.

So after a long Saturday morning run, I decided my usual source of protein needed a visual pick-me-up. I can’t take responsibility for this easy egg recipe that some, such as Apron Strings, have dubbed “Flower-Power Eggs,” but I can say that it was very fun to make–the fact that I adore bell peppers of every color doesn’t hurt.


1 egg

1 pepper (sliced into a ring shape, or sideways)

Preferred seasonings



-Set burner to medium to medium-low, depending on how hot yours gets. Let warm.

-Spray the warm pan with a light layer of cooking oil. Place pepper ring in the pan, and then crack the egg and drop into the pepper.You may need to hold the pepper down a bit to ensure that the egg doesn’t creep out underneath. My burner is a bit uneven, so this was a problem. If yours starts to escape, press pepper ring down gently to stop the flow of liquids. Once the egg has solidified a bit, you should be able to let go. But if you’re worried about aesthetics, simply trim any excess egg from around the outer rim of the pepper ring once the egg has finished cooking.

That’s it! So easy, right?







You could also try using a metal cookie cutter like Cutest Food did in the picture below, but I’d recommend having a flat burner to work with. You wouldn’t want to burn your fingers on a hot cookie cutter.