Poached Eggs Belle Othero (1953)

• 2 large baked potatoes
• 4 eggs
• salt
• pepper
• 4 tablespoons hollandaise sauce
• 1 tablespoon grated parmesan cheese

1. Preheat oven to 350F.
2. Make an oval cut about 3 inches long in the top of each potato.
3. Scoop out about half the pulp.
4. Set aside for another use.
5. Carefully break two eggs into each potato shell.
6. Sprinkle with salt and pepper.
7. Combine Hollandaise sauce and Parmesan.
8. Pour sauce over eggs.
9. Bake for about 8 minutes, or until eggs are done.
10. Eggs Suzette variation:Substitute buttered bread crumbs for the Hollandaise sauce.

potatoes, eggs, salt, pepper, hollandaise sauce, parmesan cheese

Taken from www.food.com/recipe/poached-eggs-belle-othero-1953-462489 (may not work)