Poached Eggs Belle Othero (1953) |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 2 |
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This is one of a number of historical recipes I am posting from my cookbook collection. It is adapted from the 1953 edition of Adventures in Good Cooking, by travelling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. This recipe is from the Cameo Restaurant in Chicago. The eggs are actually baked, not poached. Prep time does not include time to bake the potatoes. Ingredients:
2 large baked potatoes |
4 eggs |
salt |
pepper |
4 tablespoons hollandaise sauce |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Make an oval cut about 3 inches long in the top of each potato.
3. Scoop out about half the pulp. Set aside for another use.
4. Carefully break two eggs into each potato shell.
5. Sprinkle with salt and pepper.
6. Combine Hollandaise sauce and Parmesan.
7. Pour sauce over eggs.
8. Bake for about 8 minutes, or until eggs are done.
9. Eggs Suzette variation:Substitute buttered bread crumbs for the Hollandaise sauce.
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