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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is from Canadian Living magazine and I am putting it here for safe keeping. I am thinking Father's Day will be a great time to try this out! Ingredients:
3 smoked sausage, sliced |
3 tablespoons vegetable oil |
2 cups sliced mushrooms |
1/2 cup red pepper, diced |
1/2 cup diced onion |
2 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 yukon gold potatoes |
4 eggs |
1/2 cup gruyere cheese, shredded |
1 tablespoon fresh parsley, chopped |
Directions:
1. In large non stick skillet, cook sausages over medium heat, stirring often, untilbrowned, 5 minutes. Transfer to paper towel-lined late. Drain fat from pan.
2. In same skillet, heat 1 tbsp of oil over medium heat;cook mushrooms, red pepper, onion, garlic, thyme and half of each of the salt and pepper, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl.
3. Meanwhile peel and dice potatoes into about 1/3 inch pieces. Heat remaining oil in same skillet over medium heat; cook potatoes and remaining salt and pepper, stirring often, until tender and golden, abut 15 minutes.
4. Add sausages and mushroom mixure, cook , stirring about 3 minutes.
5. Spoon into 4 greased 1 1/2 cup baking dishes. With spoon, make hollow in centre of each; crack egg into each hollow. Sprinkle with cheese and parsley.
6. Bake on baking sheet in 375 degree oven until whites are set and yolks are runny, and cheese is bubbly, about 15 minutes.
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