Baked Potatoes and Eggs

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             FOOD FUNNY
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Here's a corny one from our friend Anna Welander:

One day a mechanic was working late under a car and some brake fluid
dripped into his mouth. "Wow! That stuff isn't too bad tasting," he
thought. Next day he told his buddy about tasting the brake fluid. "Not
bad," he said. "Think I'll have a little more today." His friend got a
little concerned but didn't say anything. Next day he told about
drinking a cup full of the brake fluid. "Great stuff! Think I'll have
some more today." And so he did. A few days later he was up to a bottle
a day, and told his friend "This brake fluid is really great stuff." His
friend was now really worried. "You know that brake fluid is poison and
really bad for you. You better stop drinking that stuff." "Hey, no
problem," he said, "I can stop any time."

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             TODAY'S RECIPE
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Eggs and baked potatoes are both among my favorite things, so this dish
can't go wrong as far as I'm concerned.

Baked Potatoes and Eggs

4-6 large russet potatoes
4-6 tsp (20-30 ml) butter
4-6 Tbs (60-90 ml) sour cream
1/2-3/4 cup (125-180 ml) shredded Cheddar or Monterey Jack cheese
Salt and freshly ground pepper to taste
4-6 eggs
Chopped chives for garnish

Bake the potatoes in a 375F (190C) oven until they are cooked through
and yield slightly when squeezed gently, about 1 hour. Open the potatoes
by cutting a slit along the top lengthwise and pressing the sides. Add
the butter, sour cream, cheese, salt, and pepper to each potato. Make an
indentation in the center of each potato and break an egg into each one.
Place on a lightly greased baking sheet and return to the oven until the
eggs are set, 15 to 20 minutes. Garnish with chopped chives.
Serves 4 to 6.
Received on Mon Jan 28 18:41:08 2008