LOADED POTATO BAKED EGGS

Directions

1. Step 1

   Sauté the onions and garlic on low heat until translucent in ½ tablespoon Blue Bonnet®. Once cooked add the other 1 tablespoon of spread. Once the spread is melted, sprinkle in the flour. Cook while stirring for about a minute. Add the chicken stock and potatoes. Cook until potatoes are tender and mushy. Whisk in the cream. Blend all ingredients until smooth. Season with salt.

2. Step 2

   Render the corned beef until crispy. Set aside 1 Tbsp. for garnish.

3. Step 3

   Put all but 1 Tbsp. corned beef into a shallow oven safe bowl. Top with 4 oz. of the hot soup base. Crack 2 eggs into the center. Cover with foil. Bake at 425°F for about 10 minutes or until the eggs are soft poached. Garnish with cheddar cheese.