Hen House Eggs

In the Hollingsworth house, Sunday morning means "It's Dad's turn to cook breakfast". Don't kids love it when Dad plays chef? The wives would love it, too, if the "master chef" would remember cardinal rule #1: Always clean up your messes!

I burn out easily on traditional fare and advance to the fridge in a culinary frenzy looking for some kind of stick-to-your-ribs ingredients. If I find some leftover baked potatoes, they make a good carbohydrate base for a substantial meal. Here's how to make some tasty Hen House Eggs. For 4 people, you'll need:

2 ea.                  Idaho baked potatoes
4 oz.                  bulk breakfast sausage
1/4                    onion, diced
1/2                    red pepper, diced
4 oz.                  diced ham
4 ea.                  eggs
1 cup                  cheddar cheese, shredded
1 cup                  mozzarella cheese, shredded
to taste               salt and pepper
1 oz.                  pepper sauce

If you don't have any leftover baked potatoes, zap a couple in the microwave. While the potatoes are nuking, cook up the breakfast sausage until it loses all its pink color, then add the veggies. Cook until the onions are clear. Add the ham and stir. Strain off any grease.

Cut the hot potatoes in half. Scoop out the potato, leaving the skin intact. Chop potato coarsely and add to the sausage/ham mixture and mix well, adding salt and pepper to taste. Fill the potato skins with this mixture and carefully crack an egg on top of each one. Place your filled potatoes on an oven proof tray and bake in a 350 oven until the eggs are just set. Remove and sprinkle with the cheeses and place under the broiler for ten minutes.

Remove your stuffed potatoes and add some pepper sauce to the top. You can buy Charlie Robinsons's Pepper Sauce in a bottle at gourmet food shops. It's spicy, but not hot and it adds a wonderful flavor. And as always, a good cook appreciates nature and what it has to offer....and remember to clean up after yourself!