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Recipe by Estee Kafra

Baked Potato with Fried Egg and Cheese Sauce

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Baked Potato with Fried Egg and Cheese Sauce
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Egg - Dairy
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

This is the ultimate Chol Hamoed dinner or lunch idea. My family loves it, and I am sure yours will too.

Ingredients

Baked Potatoes with Fried Egg

  • 2 baking potatoes

  • 4 eggs

Cheese Sauce

  • 2 tablespoons Gefen Potato Starch

  • 1 tablespoon butter

  • 1/2 cup milk

  • 1/2 cup heavy cream or full fat milk

  • 1/2 teaspoon freshly ground Gefen Black Pepper

  • 1/2 cup shredded cheddar cheese

  • 1/4 cup shredded Monterey Jack cheese

Directions

1.

Preheat oven to 400 degrees. Wrap each potato in foil and bake for one hour or until baked through.

2.

For the Cheese Sauce: In a heavy saucepan, heat the butter and add potato starch. Stir until they clump together. Add milk and heavy cream and cook over low flame until thickening, about five to seven minutes. Add remaining ingredients and stir until combined.

3.

In another frying pan, make four sunny side up eggs: place them into the teaspoon of oil and cook until just firm.

4.

Slice each baked potato in half. Top each with a sunny side up egg and a few spoonfuls of warm cheese sauce.

Recipe tags

baked potatoes Estee Kafra kosher for passover Pesach quick-and-easy weeknight dinner
Baked Potato with Fried Egg and Cheese Sauce

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