The Cannonboro Inn

Charleston, South Carolina

Specialty Recipe

Country Herb Potato with Poached Eggs

Ingredients:

10 to 12 medium to large potatoes, cubed with skins on

1 leek, chopped

1 red pepper, diced

Poached egg

Cheese Sauce:

2-1/2 cups milk

2 cups shredded cheddar cheese

1 cup shredded Swiss cheese

Salt and pepper, to taste

Dash of Tabasco sauce

Roux:

1 cup melted butter

1 cup flour

Blanch potatoes until al dente. Saute leek and pepper, in small amount of butter, until translucent.

For cheese sauce, bring milk to a simmer; add 1/2 cup of roux; mix well. Add remaining ingredients. If not thick enough, add more roux. Mix potato and cheese mixture together. Bake at 350 degrees for 30 to 40 minutes. Top with poached egg. Potato makes a great side dish also.

Note: Roux is a thickening agent, it is always 50/50 butter-flour combined.

Serves: 10 to 12.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)