Oeufs Pochés Suzette

Poached Eggs in Baked Potatoes


Bake 1 potato per person. Prepare poached eggs ready to reheat. Make Mornay sauce. When potatoes are done, cut a lid from one side of each potato. Remove ½ the interior of each cooked potato. Then, with a fork, loosen the rest of the cooked potato within the shell. Dot with butter, season with salt and pepper, and spoon some sauce into the potato. Top with a reheated egg, coat with sauce, and sprinkle with Parmesan. Broil to brown tops. (Add interior of cooked potatoes to balance of cream sauce. Pour into small casserole and bake for dinner.)