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Preparation time
15 minutes
Total time:
50 minutes
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Ingredients
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16 baby potatoes
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15 mL (1 tbsp.) olive oil
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2 envelopes (14g) dried mushrooms, wild forest mix
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1 red onion, cut in thin strips
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1 red sweet pepper, cut in thin strips
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16 fresh asparagus, cut into pieces
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250 mL (1 cup) sodium-reduced vegetable broth
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2 plum tomatoes, diced
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To taste, salt and pepper
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120 g (4 oz.) Zurigo cheese
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4 eggs
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15 mL (1 tbsp.) vinegar
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Directions
- Preheat oven to 200°C (400°F).
- Rehydrate the dried mushrooms in a bowl as directed on the package.
- Bring a large saucepan of salted water to a boil over high heat. Add potatoes and cook for 5 minutes. Drain and rinse with cold water. Halve the potatoes and set aside.
- In a large skillet over medium-high, heat the oil and sauté potatoes for 5 minutes.
- Add the mushrooms, onion, peppers, and asparagus, and cook another 5 minutes stirring a few times.
- Add the broth and bring to a boil. Continue cooking until broth is reduced to about 15-30 mL (1 to 2 tbsp.) of liquid.
- Add the tomatoes and season with salt and pepper. Spoon mixture into 4 small casserole dishes, top with cheese, and bake 5 minutes or until cheese is melted.
- Meanwhile, bring a saucepan of water to a boil, and then reduce to a simmer over medium heat.
- Add the vinegar and a pinch of salt. Crack eggs, one at a time, into a small bowl and gently pour each one into the water.
- Using a slotted spoon, remove eggs once the whites set, 3 to 4 minutes. Drain on paper towel.
- Place eggs on top of the vegetable mixture and season with salt and pepper, if desired.
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