Idaho Sunrise

For my first new recipe I decided to bake an egg inside a potato. I got the idea from an awesome picture and recipe I found here.


Baked Potatoes

One egg for each Potato




Salt & Pepper

Olive Oil (pretend the Canola oil is olive oil. I don’t know why I grabbed Canola oil for the picture. And ignore the salsa, I decided later that wasn’t a good idea.)

I didn’t have some nice leftover baked potatos, which is really preferable for this recipe, so I had to take the extra hour to bake them. With leftovers this recipe takes about 30 minutes

First, I washed all the dirt and little crumblies of the potatoes’ skin. Then, using a fork, I poked a bunch of holes in them. It’s supposed to keep them from exploding or something. Next, I spread a little olive oil on the skin and sprinkled them with salt….well, more like doused them in salt.

(Just so ya know, this pan it totally clean, it’s just stained a little weird)

I baked the potatoes at 400 degrees for about an hour. I took ‘em out and poked ‘em several times before they were actually ready.

After they cooled down, I cut off the top of the potato and dug out the insides. I almost dug out the bottom, so be careful and don’t do that!

Then I cracked one egg in each potato.

Then I put them back on the cooking sheet and baked ‘em at 375 degrees for about 30 minutes…I didn’t want a runny yolk. If you do, cook ‘em for 20-25 minutes.

In the meantime, I cooked and cut up some bacon

Once the eggs were cooked…

I threw on some butter, salt & pepper, bacon and cheese.

Yeah! Look at that baked egg in a potato! Taste-ay!

Shout out to my roomie Anne for her awesome picture re-sizing skills and letting me use her fancy camera.

If I make this again, and I probably will, I would put a little bit of all the toppings inside the carved out potato before cracking an egg in it. I suggest you do the same. Enjoy!


My 9:30 class was canceled so I had time to make breakfast this morning. Nothing like two eggs on a piece of toast to start off a Tuesday!


Thanksgiving Eggnog

My neighbors invited me to their Thanksgiving dinner yesterday so I decided to make some eggnog as my contribution. I knew it would be a little difficult since I have never made or tasted eggnog before. But I also knew that the recipe only called for a cup of bourbon, so I could just contribute the rest of the bottle if it turned out that I suck at making eggnog.

But my eggnog was pretty damn good and I still have a bottle of bourbon, and for that, I am thankful. 


  • 6 eggs
  • 2 extra egg yolks
  • 4 cups whole milk
  • 3/4 cups heavy cream
  • 1/2 cup + 2 Tablespoons sugar
  • 1/4 Teaspoon salt
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1 cup Bourbon   

I got the recipe from Here. I stuck to the instructions as best I could. This was a whole new thing for me. I had never made eggs into something you could drink.

Anyway, first I mixed the eggs, sugar and salt into a large pan. Once that was well blended, I poured in the milk while continuing the stir the mixture. Next, I put the pan on the stove and set it to the lowest possible setting.

I didn’t take as many pictures as usual because, one: pictures of yellowish mixtures in bowls isn’t very interesting and two:I was focused on following crazy instructions like, “Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.”

That’s a long time to whisk something and how do you know when it’s reached 160 degrees? And coat the underside of a spoon what?

But I stirred it on the lowest possible setting for a good 20 minutes and when I noticed the pot was still cold on the bottom I turned up the heat. 

I also looked up that 160 degrees Fahrenheit is the temp at which eggs actually cook and become safe to eat. Again, I didn’t know how to measure that so I just heated the pot to the point when it really burned my finger when I tried to touch it. And besides burning my finger a little, I think that worked.

After about 45 minutes of heating and stirring I drained the mixture to get out any bits of cooked egg.

Then I mixed in the bourbon, vanilla and nutmeg and put it all in a covered container. If you’re like me, and you think, “Oh I’m definitely going to add extra bourbon to this silly family recipe.” Let me tell you now that you don’t need to. To keep it tasty, a cup is enough.

You’re supposed to let it sit in the fridge for at least 4 hours. I let it sit over night.

Then yesterday, before I went over to the neighbors’, I whisked the heavy cream and then mixed it in with the eggnog.

 Finally, I poured it in a cup and sprinkled a little cinnamon on top.

BTW, that’s too much cinnamon, but other than that, it was a big success. I want to make it again for Christmas to make sure its not just beginner’s luck.