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Poached eggs with fingerling potatoes, red pepper

Poached eggs with fingerling potatoes, red pepper & salami sauté

Appetizers | Easy | 1 hour
Appetizers
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 310
  • Lipides 16 g 0 %
    • Saturated fat  7 g
    • ++ Trans fat 0 g 0 %
  • Cholesterol 200 mg
  • Sodium  500 mg 0 %
  • Carbohydrate 24 g 0 %
    • Fibre  4 g 0 %
    • Sugars  3 g
  • Protein 22 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %
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Recipe details

Ingredients

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Directions

  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.
  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 x 13-in. (3 L) baking dish, top with cheese and bake 5 min. or until cheese is melted.
  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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