Batatas Con Huevos -- Mexican Comfort Food

From: ~Rita~

On Mar 27, 2005

I made this recipe for 2. The spinach threw me off. Wilted? So I put it in the micro just to wilt. I do think this would be much better if it was sauteed in oil with garlic and onions. The pieces of spinach that were not covered ended up dry. The size of the eggs should be small. I used large eggs and they drip out of the potato and the dog got the rest that didn't fit. What kind cheese? Grated! I think Parmesan or Romano. But I used shredded Monterey jack cheese (nice kick). I did use my home grown and jarred salsa. 15 minutes is too long for 2 potatoes to by microwaved. I did make half the recipe and microwaved the potato for 8 minutes which gave it hard spots from overcooking. So watch your potatoes! I know we have different microwaves so the time is very flexible. OK time to complement the chief! This is comfort food! A great twist on egg in a bed! 20 minutes baking was perfect for me! A very interesting recipe. I will make again. This did have the comfort of the hot potatoes, creaminess of the cheese and egg, the spiciness of the salsa. Thanks for a wonderful brunch. —

From: VO

On Mar 19, 2005

From: TOOLBELT DIVA

On Mar 22, 2005

A lovely breakfast or lunch... I prepared the Batatas, scooped out the potato, followed the recipe to the letter, and I must say, Chef, there is nothing I would do to improve upon this. It certainly goes a long way to promote cheese and spinach for breakfast. I love the spinach packed into the potato shell. Topped with grated extra old cheddar, the aroma filled the room, and awakened my taste buds. Let me give you one word about the salsa. Excellent! One cannot improve upon a simple recipe, melding flavours of compatible seasonings . I shall prepare this salsa again for parties, and for Batatas Con Huevos; a comfort Food, Not just for Mexicans!!!

From: Bergy

On Mar 20, 2005

This deserves 5 stars plus! I made them for Brunch served with Stewed mushrooms delicious. I baked the potatoes the day before and made the Salsa. Scooped them out in the AM, put in the spinach and baked them in a 375 oven for 20 minutes to heat and crisp the potatoes, then popped the eggs & cheese in them and they were ready in 10 minutes, soft yolks, firm whites. I used 2 Jalapenos in the salsa. I can see this recipe being used for scrambled eggs too - just sramble the eggs on top of the stove pop them in the hot spinach sheels, put cheese on top ready in 5 minutes Good luck in the contest this recipe is a winner