Eggs O'Shaunessy
We had these out one day for Sunday brunch, and although they were not a meal in itself (although they tried to pass them off that way, and charged accordingly!), they make a nice accompaniment to a brunch or can stand alone as a small breakfast.
Makes 4 servings
6-8 small baking potatoes
4 eggs
2 Tbs butter
2 Tbs cream
salt and pepper to taste
2 Tbs scallions, chopped
1 tomato, diced
Bake potatos; when cool enough to touch, cut in half, length-wise, and scoop out about half of the "meat".
Meanwhile, as potatoes are cooling, scramble the eggs, butter, cream, salt and pepper together over low heat until fluffy.
Assemble scrambled eggs inside of potato shells and top with scrambled eggs. Garnish with tomatoes, scallions, and tomato, and serve warm.
May also be topped with crumbled, cooked bacon.
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