Best Fiesta Egg Potato Boats Recipes

FIESTA EGG & POTATO BOATS

Fiesta Egg & Potato Boats image

On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It's the brunch dish people ask for the most. -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 large baking potatoes (about 3 pounds)
1/4 cup butter, softened
1/4 cup sour cream
1 to 2 tablespoons Sriracha chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 large eggs
8 bacon strips, cooked and crumbled
1 jar (4 ounces) diced pimientos, drained
1 cup shredded pepper jack cheese
4 green onions, sliced (about 1/2 cup)

Steps:

Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high until tender, 10-12 minutes, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with butter, sour cream, chili sauce, salt and pepper., Place potato shells on a parchment-lined 15x10x1-in. baking pan. Spoon potato mixture into potato shells, creating a 3/4-in.-deep well, building up sides with potato mixture as needed. Break one egg into each well. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 25-30 minutes. Top with bacon, pimientos and cheese; bake until cheese is melted, 2-4 minutes longer. Sprinkle with green onions.

Nutrition Facts : Calories 384 calories, Fat 20g fat (10g saturated fat), Cholesterol 230mg cholesterol, Sodium 571mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein.

BAKED EGGS IN SWEET POTATO BOATS

Baked Eggs in Sweet Potato Boats image

This breakfast recipe is a great way to use up extra sweet potatoes. Take roasted sweet potatoes, make a hollow for an egg, bake and top with an herby relish.

Provided by Max Lugavere

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 whole fully baked sweet potatoes (medium or large)
2 Tbsp. extra-virgin olive oil
4 eggs
½ tsp. salt
¼ cup minced fresh parsley
¼ cup minced fresh cilantro
2 Tbsp. capers
2 Tbsp. raisins, roughly chopped
1 small shallot, minced
Juice of 1 lemon
About 1 Tbsp. red wine vinegar

Steps:

Preheat the oven to 375ºF.
Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
Serve each egg boat topped with relish.