To be perfectly honest, I had a bowl of cereal for dinner last night so what I'm about to show you is Sunday's breakfast but it could just have easily been last night's dinner. I happen to love breakfast for dinner although I'm not likely to talk my alter ego into enjoying it as much as I do. He's pretty specific about what kind of food should start the day and what should end it and for certain he'd have a hemorrhage if I gave him cereal for dinner.
Now you all know I could talk your socks off about other versions of baked eggs - like just about any kind of bread pudding including this savory croissant bread pudding, or a sausage, roasted red pepper torta that happens to be a favorite of mine, or a super delicious version with ham and swiss that is kind of a "go to" dinner for a solitary me - other than pasta carbonara of course; however, this particular version is really more of a hash than anything else.
Simply a cubed potato, fried till crisp and layered on the bottom of a small ramekin, it's topped with sauteed red peppers and onion mixed with cooked crumbled sausage. A small indentation in the middle holds a lovely cackleberry and the whole thing hits the oven for 15 minutes - which is a lot longer than you think it would take. A word of warning though, there's about a 30 second window between a perfectly cooked runny yolked egg and one that resembles a hockey puck, so for heavens sake take the ramekin out of the oven when there's still some jiggle left in your egg.
What you don't see in the picture's the boat load of salsa that accompanied this particular dish because I didn't leave enough jiggle in the egg. Incidentally, there's no recipe for this one - I measured not one thing but at least you get the jist of it right. Imagination plus an egg plus a 350 oven and the sky's the limit.
A year ago - Making Pancetta