This weekend we're hosting a smattering of lady-friends (and Nick) at the cottage to celebrate the upcoming wedding of Hannah. She'll marry (the gorgeous) Brady in September, and this is a bachelorette party, our style. Natasha's incredible dinner menu (five decadent tastings - with wine - ranging from Grilled Curry Coconut Shrimp to Beef Tenderloin a la Caprese) and Anna, the traveling aesthetician (Lakeside pedicures? Hells yes!)
But more on all that another day.
Today I was in charge of breakfast. I don't remember where I got this idea (maybe the LCBO's Food & Drink?) but it's been lingering in my long term memory for a while. Are you ready? Because it's epic.
First (I did it last night) bake large potatoes, one for each guest. Leave them overnight to cool. In the morning, slice the tops off and, using a melon baller, scoop out the insides. Place those in an oiled pan and season for hash browns (I used fresh thyme and rosemary, grainy mustard, S+P). Back to the potato skins.
Line the bottom of the skin with thinly sliced aged cheddar. Crack an egg into the potato, gently, so the yolk remains intact. Sprinkle some cooked bacon, dill, salt and pepper onto the egg. Finally, sprinkle with a mixture of panko crumbs and parmesan cheese. Put them back in the oven (375° for about 30 minutes) until the whites are fluffy and the yolks are semi-hard. You'll have to eyeball it.
The potato skin gets double-baked and crispy while the egg is light and fluffy. Add a dollop of crème fraiche and some freshly chopped chives. I served with bacon, toast and the hash browns, as well as a dead-simple green salad with balsamic/maple mustard dressing.