These luscious baked potatoes topped with Gruyere cheese make a marvellous lunch or supper dish and really need no accompaniment other than a green salad.
6 large potatoes, baked in their jackets and kept hot
2 teaspoons salt
4 oz. butter
12 eggs, lightly beaten
1 teaspoon black pepper
6 spring onions , trimmed and finely chopped
12 oz. Gruyere cheese, thinly sliced
Preheat the grill to high.
With a sharp knife, slice three-quarters of the way through the potatoes, length-ways and gently open them out so that they form a V-shape. Sprinkle the insides of the potatoes with half the salt. Set aside and keep warm.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the eggs, the remaining salt and the pepper and cook, stirring constantly, for 3 to 4 minutes or until the mixture thickens. Remove the pan from the heat and stir in the spring onions . Continue cooking, stirring constantly until the mixture is creamy. Remove the pan from the heat and divide the scrambled eggs among the potatoes. Lay a slice of cheese over each one.
Place the potatoes in the grill pan and place the pan under the grill . Grill for 1 to 2 minutes or until the cheese is bubbling and golden. Remove the pan from under the heat and serve at once.