This isn’t really a recipe, more of a suggestion for a gluten and dairy free breakfast or brunch.
As we now have two coeliacs in the house I like to try and vary the breakfast options over the weekend when we have a little more time to linger over breakfast.
I tend to bake the potatoes the night before while dinner is in the oven as they are easier to handle cold the following morning!
Obviously the egg size dictates the size of the skins that you need, I’m using my girls eggs and they are very large, smaller eggs, just use smaller potatoes.
To bake the potatoes, I wrap them in foil and bake in a preheated 200 degree Centigrade oven for 1 hour.
2 x 350g large baking potatoes, baked
1/4-1/2 teaspoon chilli flakes
a couple of pinches, fresh chopped parsley
salt and pepper to taste
Preheat the oven to 200 degrees Centigrade.
Cut the potatoes in half so you have two thinner halves, this makes them easier to stand.
Scoop most of the potatoes out, leaving a thin layer that hasn’t broken through the skin.
Lay the potatoes skins on a baking sheet, carefully, crack an egg into each skin, sprinkle with chilli flakes and season well.
Bake in the oven for 8-12 minutes, I tend to bake for around 8 minutes as I like my yolk runny!
Remove from the oven, sprinkle over the parsley and serve.