The Busy Gourmand

This recipe is one adapted from Great Meals In Minutes, from Time-Life Books.  This was one of my starter cook books and includes many quick recipes that also look good on a plate (although judging from this picture you would not think so).

The concept is pretty simple; you bake some potatoes, hollow them out, fill them with some type of meat, add an egg, and top with some cheese and savory bits.  In this case the meat is prosciutto, and the topping is asparagus.  You decide how you want to proceed. 

• 2 medium size baking potatoes thoroughly washed
• 1 tablespoon olive oil
• 2 oz gruyere cheese grated, or similar cheese
• 2 oz pecorino romano grated, or similar cheese
• 2 thin prosciutto slices
• 4 eggs
• 4 precooked asparagus stems, chopped

Preheat the oven to 400 degrees.

Mix the grated cheeses together in a bowl.

In a small bowl add a tablespoon of olive oil, a pinch of salt, and one grind from the pepper mill.  Using a pastry brush coat the outside of the potatoes with the olive oil.  Bake in the oven for 40 to 45 minutes until the potato gives a little but is not fully cooked.  Allow to cool.

Once cooled scoop out the potatoes leaving about ¼ inch of potato on the sides and bottom.  Sprinkle some of the cheese into the cavity and top with the prosciutto slice.  Add the egg directly into the potato.  Place the potatoes back in the oven for about ten minutes just until the egg whites have set.  Remove the potatoes from the oven.  Turn the oven to broil.  Top the potatoes with the asparagus and more of the cheese mixture.  Place under the broiler for 1 to 2 minutes until the cheese fully melts.

The recipe is designed for two people.  Add one potato per person if you are scaling up the recipe for more people.