Baby baked eggs in potatoes

Baby baked eggs in potatoes

Posh Eggs
24 canapes
60 mins
Louise Hagger

These are best eaten warm, so prepare them in advance and, when ready to serve, crack in your quail eggs and pop them in the oven. Choose medium-sized potatoes to allow room for the egg.


Quantity Ingredient
12 medium-sized charlotte potatoes, (or other waxy new potato)
1/2 tablespoon olive oil
30g finely grated cheddar
2 tablespoons soured cream, plus extra to serve
handful snipped chives
2 spring onions, trimmed and finely chopped
24 quail eggs
freshly ground black pepper


  1. Preheat the oven to 220°C. Place the potatoes on a baking tray, drizzle with oil and season with salt and pepper, and roll around to cover. Roast for 45 minutes until crisp and golden. Remove and set aside until cool enough to handle. Cut each potato in half lengthways and with a small teaspoon, scoop out the flesh into a bowl, leaving a good amount around the edges to support the skins.
  2. Mash the potato flesh a little with a fork to get rid of any large lumps then fold through the grated cheese, soured cream, chives and spring onions. Season with salt and pepper.
  3. Scoop the potato mixture back into the skins, make a depression in the middle of each one (in which you’ll bake the eggs) and place on a baking tray. Crack each egg in turn, letting a little of the white drain into a bowl, before filling the potato skins. Season with a little salt and pepper.
  4. Bake in the oven for 8 minutes, or until the egg whites have set. Remove and serve while warm with soured cream for dipping.
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