Submitted by editor
Featuring fresh local eggs, potatoes, cheese, and prosciutto, this dish will be the star of your next 100-mile brunch.
Courtesy of Christine Cushing, Christine Cushing Live (Food Network Canada).
4 servings
3 tbsp butter
4 medium Yukon Gold potato, parboiled, roughly, grated
4 slices prosciutto, grilled
4 eggs, lightly beaten
1/2 jalapeno pepper, diced
3 plum tomatoes, diced
1 small onion, chopped
1/2 cup gruyere cheese, grated
salt
1. Preheat oven to 400 degrees F.
2. In a small saucepan sauté onions in 1 tablespoon butter.
3. Add the jalapeno pepper and cook another minute.
4. Add the tomatoes and cook until it thickens to a sauce consistency. Remove from heat and set aside.
5. Heat remaining butter in a medium non-stick oven-proof pan.
6. Add grated potato. Let the potatoes brown on the bottom forming a kind of crust. Season with salt.
7. Pour 1/2 the beaten eggs over the potatoes.
8. Add the reserved tomato sauce.
9. Sprinkle half the cheese over tomato sauce.
10. Layer the grilled prosciutto over the cheese.
11. Pour the remaining eggs over everything.
12. Finish with the remaining half of the cheese. Place in oven and bake for 10 to 12 minutes until eggs are set.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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