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Potatoes Suzette
6 medium-sized potatoes 1/2 cup hot milk 2 tablespoons melted butter 6 eggs 6 tablespoons buttered crums 1 tablespoon grated cheese Salt and pepper Prepare as for stuffed potatoes. Refill the shell almost to the top, break an egg into each opening, season with pepper and salt and sprinkle with buttered crums that have been mixed with grated cheese and bake long enough to set the eggs as well as for poached eggs. Brown lightly (about six minutes).
A stuffed baked potato used as a ramekin for an egg. The original leans on the reader knowing the house recipe for stuffed potatoes, so the first steps have to be reconstructed.
- "Prepare as for stuffed potatoes"Bake the scrubbed potatoes in a hot oven until a skewer goes through easily (the recipe gives neither temperature nor time; an hour at around 400F works). Cut a lid or an oval opening from each, scoop out the flesh leaving a shell about a quarter inch thick, and mash the flesh with the hot milk, melted butter, salt and pepper.
- The hinge: leave room for the eggRefill the shells only to just below the rim and press a wide hollow into the filling. A whole egg needs roughly three tablespoons of space; if the potato is packed too full the white runs over the side and bakes onto the pan.
- Six minutes is not enoughThat figure is for browning the crumb topping, not for cooking the egg. At 375-400F expect 12 to 18 minutes for whites that are set and yolks still soft, and check by touching the white rather than by the clock, since shell size varies.
- Buttered crumsOld spelling of crumbs. Toss fresh soft breadcrumbs with just enough melted butter to coat them, then mix in the grated cheese. Dry packaged crumbs scorch before the egg is done.
- The cheeseOne tablespoon across six potatoes is a seasoning, not a topping. The recipe says only "grated cheese"; a hard grating cheese such as Parmesan suits the quantity, though a firm cheddar would also fit the period. More cheese browns faster and may need the potatoes shielded with foil.
- Egg donenessThe instruction is to set the egg "as well as for poached eggs," meaning a firm white and a liquid yolk. If you want the yolk fully set, add five to seven minutes and accept a firmer potato.
- YieldSix potatoes, one egg each, serving six as a light supper or lunch dish with a salad.