- 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
Method
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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 310
- Fat:
- 16 g
- Saturated Fat:
- 7 g
- Carbs:
- 24 g
- Fibre:
- 4 g
- Cholesterol:
- 200 mg
- Protein:
- 22 g
- Sodium:
- 500 mg
