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Breakfast Baked Potatoes

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Breakfast Baked Potatoes

Directions

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Ingredients :

  • 1 russet potato
  • scrubbed
  • 2 tablespoons butter
  • 2 slices American cheese
  • ¼ cup shredded Cheddar cheese
  • 2 eggs
  • salt and ground black pepper to taste
  • 1 tablespoon sliced green onion
  • 1 teaspoon sriracha sauce
  • or to taste
  • Methods :

  • Place potato on a microwave-safe plate; pierce 3 or 4 times with a fork. Cook in the microwave for 5 minutes. Flip using the fork. Cook for 3 minutes more. Cool potato slightly, about 3 minutes. Cut in halve lengthwise.
  • Spread butter evenly over the potato halves. Top each half with a slice of American cheese and Cheddar cheese.
  • Heat a nonstick skillet over medium-high heat. Break eggs and slide gently into the skillet one at a time. Reduce heat to low; cook eggs until whites are firm and yolks begin to thicken, about 2 minutes. Flip and continue cooking until yolks thicken to desired doneness, 2 to 3 minutes more.
  • Place one egg over each potato half; garnish with green onion and sriracha sauce.
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