Savory Baked Egg, Potato, and Carrots

This recipe is a cross between my favorite Creamy Baked Eggs and these fantastic buttery baked potatoes.  The result is a cozy dish that leaves you wanting more, even after your belly is full!  The potatoes have a nice chew on the outside and are fluffy inside, and the carrots soak up the creamy, garlicky sauce while adding a touch of sweetness to the dish.  The sauce is the star here.

Ingredients:

• 1 potato, skin removed, halved lengthwise
• 1/2 - 3/4 C broth
• Garlic powder
• Butter
• Handful of baby carrots
• Black pepper
• Cream
• 1 large egg
• Parsley (I used dried)

Directions:

1. Preheat oven to 400 degrees (Fahrenheit).
2. In a microwaveable mug or measuring cup, combine broth and garlic powder and heat until very warm, 40-60 seconds.
3. Place potato halves cutside-down in a baking dish.
4. Scatter baby carrots around the potato.
5. Pour broth mixture over the potatoes and carrots.  The broth level should reach about half the height of the potatoes.
6. Lay a small pat of butter on each potato half.
7. Sprinkle black pepper over top.
8. Bake for 30 min., then remove from oven.  (Leave oven on at 400 degrees.)
9. Pour a dash of cream around the edge of the dish.
10. Crack an egg into the center of the dish.
11. Return dish to oven and bake for up to 10 minutes, depending how "done" you prefer your egg.
12. Garnish with parsley, and enjoy!