Country Breakfast Bowls
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 588 |
| pro | 27 g |
| total fat | 38 g |
| sat. fat | 11 g |
| carb | 35 g |
| fibre | 3 g |
| chol | 240 mg |
| sodium | 1,257 mg |
| potassium | 898 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 19 |
| vit A | 23 |
| vit C | 105 |
| folate | 25 |
Let that special person sleep in and wake up to this homey, hearty breakfast.
Ingredients
- 3 smoked sausages, sliced
- 3 tbsp vegetable oil
- 2 cups sliced mushrooms
- 1 sweet red pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Yukon Gold potatoes, (about 1-1/2 lb/750 g)
- 4 eggs
- 1/2 cup Gruyere cheese or white cheddar cheese
- 1 tbsp chopped fresh parsley
Preparation
In large nonstick skillet, cook sausages over medium heat, stirring often, until browned, 5 minutes. Transfer to paper towel–lined plate. Drain fat from pan.
In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook mushrooms, red pepper, onion, garlic, thyme and half each of the salt and pepper, stirring occasionally, until golden, about 8 minutes. Transfer to bowl.
Meanwhile, peel and dice potatoes into about 1/3-inch (8 mm) pieces. Heat remaining oil in same skillet over medium heat; cook potatoes and remaining salt and pepper, stirring often, until tender and golden, about 15 minutes.
Add sausages and mushroom mixture; cook, stirring, for 3 minutes.
Spoon into 4 greased 1-1/2-cup (375 mL) baking dishes. With spoon, make hollow in centre of each; crack egg into each hollow. Sprinkle with cheese and parsley.
Bake on baking sheet in 375°F (190°C) oven until whites are set, yolks are runny and cheese is bubbly, about 15 minutes, or until desired doneness.
In same skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook mushrooms, red pepper, onion, garlic, thyme and half each of the salt and pepper, stirring occasionally, until golden, about 8 minutes. Transfer to bowl.
Meanwhile, peel and dice potatoes into about 1/3-inch (8 mm) pieces. Heat remaining oil in same skillet over medium heat; cook potatoes and remaining salt and pepper, stirring often, until tender and golden, about 15 minutes.
Add sausages and mushroom mixture; cook, stirring, for 3 minutes.
Spoon into 4 greased 1-1/2-cup (375 mL) baking dishes. With spoon, make hollow in centre of each; crack egg into each hollow. Sprinkle with cheese and parsley.
Bake on baking sheet in 375°F (190°C) oven until whites are set, yolks are runny and cheese is bubbly, about 15 minutes, or until desired doneness.
Source : Canadian Living Magazine: May 2009
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