Baked Potato with Egg
1 serving
15 minutes
Baked potato with egg is a cozy and simple dish of Russian cuisine that combines the heartiness of potatoes, the tenderness of baked eggs, and the aromatic notes of cheese and sausage. This recipe is perfect for a quick dinner or hearty breakfast. Historically, potatoes became popular in Russia in the 18th century thanks to Peter I and have since held an important place in national cuisine. Baking gives the potato softness inside and a crispy crust outside, while spicy chorizo and cheddar add depth of flavor. The carefully baked egg makes the dish even more delicate. This easy-to-make yet flavor-rich dish pairs perfectly with fresh herbs and sour cream, creating a harmony of textures and tastes.
1
Pierce the potato skin in several places with the tip of a knife. Place in the microwave on maximum power for 10 minutes. Cut in half lengthwise, place cut side up on a microwave-safe plate, and slightly mash the flesh with a fork.
- Potato: 2 pieces
2
Make the filling. It is necessary to sprinkle the potatoes with chopped onion, sausage, and cheese on top. Season. Bake at maximum power for 2-3 minutes.
- Spring onion: 2 stems
- Chorizo: 2 pieces
- Cheddar cheese: 85 g
- Chicken egg: 2 pieces
3
Break the eggs into ceramic molds (or other microwave-safe ones). Puncture the yolks and microwave in intervals of 40 seconds. Remove from the microwave, let sit for 10 seconds, then continue microwaving in 10-second intervals until done (all microwaves are different, and if overcooked, the eggs may explode). Transfer the eggs onto potatoes and serve.
- Chicken egg: 2 pieces
