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Preparation time
10 minutes
Total time:
1 hour
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Ingredients
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1/4 tsp (1 mL) sea salt (optional)
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8 eggs
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1 tbsp (15 mL) white vinegar
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4 oz (120 g) Le Voyageur Soft Surface Ripened Cheese, sliced
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1/2 cup (125 mL) thinly sliced green onions
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1 cup (250 mL) Gibiers Canabec Veal Stock
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1/4 tsp (1 mL) each salt and pepper
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8 oz (227 g) long red bell peppers, seeded and diced
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1 yellow onion
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8 oz (227 g) white mushrooms, washed and quartered
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1 tbsp (15 mL) olive oil
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1 tbsp (15 mL) butter
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3 oz (90 g) Rosette de Lyon Dry Sausage, diced
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1 1/2 lb (675 g) fingerling potatoes
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Directions
- 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 x 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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