Poached Eggs with Fingerling Potatoes, Red Pepper & Salami Sauté
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- Serves 8
Ingredients
- 1 1/2
- fingerling potatoes
- 675
- 3
- Dry Sausage, diced
- 90
- 1
- each olive oil and butter
- 15
- 8
- white mushrooms, washed and quartered
- 227
- 1
- yellow onion, diced
- 0
- 8
- long red bell peppers, seeded and diced
- 227
- 1
- veal stock
- 250
- 1/4
- each salt and pepper
- 1
- 1/2
- thinly sliced green onions
- 125
- 4
- Soft Surface Ripened Cheese, sliced
- 120
- 1
- white vinegar
- 15
- 8
- eggs
- 0
- 1/4
- sea salt (optional)
- 1
Directions
Step 1
Preheat oven to 400°F (200°C). Bring a large saucepan of salted water to a boil over high heat. Add potatoes and cook for 5 min. Drain and rinse with cold water, and then slice in half lengthwise. Set aside.
Step 2
In a large skillet, sauté sausage over medium heat, 5 min. Transfer to a plate and reserve. In the skillet, add oil and butter and cook potatoes over medium-high heat, 5 min. Add mushrooms, onion and peppers and cook another 5 min., stirring a few times. Add veal stock and bring to a boil. Continue cooking until stock is reduced to about 1 to 2 tbsp (15 to 30 mL). Season with salt and pepper. Stir in sausage and green onions. Spoon mixture into a 9 × 13-in. (3 L) baking dish, top with cheese and bake 5 min., or until cheese is melted.
Step 3
Meanwhile, to poach the eggs, bring a saucepan of water to a boil, then reduce to a simmer over medium heat. Add vinegar and a pinch of salt. Crack eggs, one at a time, into a small bowl and gently pour each into the water. Using a slotted spoon, remove eggs once whites set, 3 to 4 min., and drain on paper towels. Place eggs overtop baked sausage and vegetable mixture and sprinkle with sea salt, if using.
Tips
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Nutritional Facts
- Calories:
- 310
- Fat:
- 16 g
- Saturated Fat:
- 7 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Cholesterol:
- 200 mg
- Protein:
- 22 g
- Sodium:
- 500 mg