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RECIPE
4 INGREDIENTS3 STEPS20MIN

Eggs in a Potato Basket

5.0
1 Ratings

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The Devilish Kitchen

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The potato was just slightly crisp on the outside, a little potato-y on the inside. And well, I think the egg yolk speaks for itself. Anyway, this was both super easy and super tasty and helped me get my eggs and potatoes fix without much time or mess!
20MIN
Total Time

The Devilish Kitchen

Hi friends! Welcome to Devilish Kitchen! We are sisters cooking up a storm to bring you approachable recipes that are a little indulgent, a little healthy, and a lot of yum!
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1

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Nutrition Per Serving

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CALORIES
476
FAT
10.4 g
PROTEIN
16.6 g
CARBS
81.9 g

Cooking Instructions

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Step 1
Slice the Russet Potato (1) into 1/4 inch lengthwise slices. Using a cookie or biscuit cutter, cut a hole in the middle of the potato slices.
Step 2
Add Olive Oil (1/2 teaspoon) and Butter (1/2 teaspoon) to a skillet over medium heat. Add the potato (slice and cut-out) and cook for 4 minutes on the first side. Flip and cook for 3 more minutes.
Step 3
Flip once more, then crack in the Large Egg (1). Cook for about 2 minutes on low heat, or until the egg reaches your desired level of done-ness. Remove and serve!

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Nutrition Per Serving
Calories
476
% Daily Value*
Fat
10.4 g
13%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
216.3 mg
72%
Carbohydrates
81.9 g
30%
Fiber
5.9 g
21%
Sugars
2.8 g
--
Protein
16.6 g
33%
Sodium
102.7 mg
4%
Vitamin D
--
--
Calcium
82.3 mg
6%
Iron
4.7 mg
26%
Potassium
1889.6 mg
40%
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