Tarragon Eggs With Mozzarella And Baked Potato Dinner For Two
- 1 large russet potato
- 4 large eggs
- 2 tablespoons chopped fresh tarragon
- dash of milk (optional)
- 1/2 tsp sea salt
- 4 tablespoons shredded skim mozzarella
- 1 ripe tomato
- Preheat oven to 450 degress. Scrub the baked potato well and place in microwave. Cook 4 minutes on each side in microwave, then transfer to the oven to finish baking for 12-15 minutes. While potato is baking, start a skillet on medium heat on the stovetop. Whisk togther ~1 tsp sea salt, dash of milk (optional), chopped tarragon and eggs until frothy in a separate bowl. Spray skillet with cooking spray and cook eggs until softly scrambled over medium heat. Sprinkle with mozzarella cheese and cover skillet. Take off heat and set aside while slicing tomatoes, cutting potato in half, and preparing plates. Before serving, sprinkle potatoes with a little sea salt, lightly mash with a fork, then place half the scrambled egg mixture on top of each of the halved potatoes. Serve with sliced tomatoes for a simple, satisfying summer dinner.
potato, eggs, tarragon, milk, salt, mozzarella, tomato
Taken from www.epicurious.com/recipes/member/views/tarragon-eggs-with-mozzarella-and-baked-potato-dinner-for-two-1269457 (may not work)