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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.

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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