Poached Eggs with Fingerling Potatoes, Red Pepper & Salami Sauté
Dry Sausage, diced
each olive oil and butter
white mushrooms, washed and quartered
yellow onion, diced
long red bell peppers, seeded and diced
each salt and pepper
thinly sliced green onions
Soft Surface Ripened Cheese, sliced
sea salt (optional)
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.
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.
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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