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Friday, January 31, 2025

ChezCindy: Baked Sweet Potato with Coddled Egg & Pesto

 


Baked potatoes become extraordinary when an egg is coddled inside the potato jacket, baked to completion and topped with pesto.  This decadent dish takes a bit of planning and a tiny bit of finesse but is impressive to serve to guests.  

Start by baking sweet potatoes on a sheet tray until they are nearly done baking.  Remove from the oven, then split open the potato adding a raw egg to the open potato jacket.  Finish baking the potato, cooking the egg inside the potato jacket.  I like to finish the dish by adding basil pesto for a great contrast of color and flavor.



Baked Sweet Potato with Coddled Egg & Pesto

4 small sweet potatoes, scrubbed clean
4 eggs
2 tablespoons butter
4 tablespoons basil pesto
salt & pepper to season the potatoes and eggs

Preheat the oven to 425.  Scrub the potatoes and pierce in several places with a fork or knife.  Line a sheet tray with foil, lightly spray the foil with cooking oil.  Place the potatoes onto the tray, spacing them apart for even cooking.  Bake for 25-30 minutes until nearly done.  Remove from the oven.  Using a sharp knife, cut the potatoes down the center, pinching the ends of the potatoes to push open the slit to expose the inside flesh.  Add a pinch of salt to the potato flesh and 1/2 tablespoon of butter.  

Crack 1 egg into a small bowl.  Carefully transfer the egg to the open potato placing the egg directly onto the exposed potato flesh.  Season lightly the egg with salt and pepper.  Repeat with the remaining potatoes.  Return the sheet tray to the hot oven to continue cooking the potato and cooking the egg, about 10-12 minutes.  Remove from the oven, topping each egg and potato with a tablespoon of pesto.  Serve hot or at room temperature.  

Recipe for Basil Pesto can be found here in this previous post.




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