Eggs Susette

Name: Eggs Susette
Ingredients: 6 medium Large baking potatoes (Russet potatoes work well); 0.5 cup Cooked ham (Finely chopped); 2 tablespoons Fresh parsley (Finely chopped); 8 Eggs (6 for poaching, 2 for the potato mixture); 3 tablespoons Butter (Unsalted); 4 tablespoons Heavy cream; 0.5 teaspoon Salt (Or to taste); 0.25 teaspoon Black pepper (Or to taste)

Baked potato shells filled with mashed potatoes, ham, parsley, and a poached egg, then baked until golden brown.

Ingredients

6 medium Large baking potatoes (Russet potatoes work well)
0.5 cup Cooked ham (Finely chopped)
2 tablespoons Fresh parsley (Finely chopped)
8 Eggs (6 for poaching, 2 for the potato mixture)
3 tablespoons Butter (Unsalted)
4 tablespoons Heavy cream
0.5 teaspoon Salt (Or to taste)
0.25 teaspoon Black pepper (Or to taste)

Instructions

1Preheat oven to 400°F (200°C). Wash the potatoes and bake for 45-60 minutes, or until they are easily pierced with a fork.
2Cut a slice from the top of each baked potato. Scoop out the inside, being careful not to tear the skin. Mash the potato flesh in a bowl. Add the finely chopped ham, parsley, beaten egg whites, butter, cream, salt, and pepper. Mix well.
3Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon. Gently slide each egg into the water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
4Line the potato shells with the potato mixture. Place a poached egg in each cavity. Cover with the remaining potato mixture. Bake in the preheated oven for 15-20 minutes, or until browned.