Gourmet RecipesBaked Potato with Egg

A light and homely dish of baked potato with egg for the festive season.

Serves 4-6


4-6 baking potatoes (such as King Edward or Maris Piper)

225g mushrooms

1 large onion

225g smoked streaky bacon (not obligatory)

50g unsalted butter

1 tbsp double cream

4-6 very fresh eggs

Salt and pepper


Turn on your oven to 220°C/425F/Gas 7. Bake the potatoes for about 1 hour. In the meantime, finely dice the onion, mushrooms and bacon (if using). Heat the butter in a frying pan until foaming. Add the chopped onion, mushrooms and bacon. Fry gently until soft. Season with salt and lots of black pepper. Add the cream. When the potatoes are cooked take them out of the oven, cut off their tops and scoop out most of the flesh to hollow them out. Replace the flesh with a dessert spoonful of the mushroom/onion/bacon mix. This should make quite a thin layer. Break an egg on top. Return to the oven and cook until the egg white is solid and the egg yolk still liquid. Serve with a salad.