Trying to utilize what we had “on hand” this morning, we put together a very tasty bowl with baked eggs, roasted potatoes, caramelized red onion, tomatoes and a bit of parmesan and cream.
The result was very good.
To make x3 or 4 of these “bowls” you’ll need: x2 russet potatoes (or sweet potatoes, even better), x1 medium red onion, x10-15 cherry tomatoes, 4-6 links of veggie (or regular) sausage or bacon, 2-3 Tbspns heavy cream, parmesan, salt, pepper, (fresh) rosemary, (fresh) oregano, (fresh) thyme, olive oil, butter, brown sugar, balsamic vinegar and smoke paprika.
First, pre-heat the oven to 450. Chop the potato into 1/2″ cubes. In a large bowl toss chopped potato with about 1/4 c olive oil, 1/2 tsp smoked paprika, and 1 Tbsp each of chopped/dried rosemary, thyme and oregano. Toss together enough to make sure everything is covered well. Place in a lightly greased baking dish and roast the potatoes about 15-20mins until brown and slightly crispy.
Heat about 2 Tbsp oil in a skillet and about 1/3 Tbsp butter over medium heat. Cut the red onion into thin, long strips and add to the heated skillet along with some salt and pepper. Cook down until brown (about 5-8 mins). Add 1/2 tsp brown sugar and 1 Tbsp balsamic vinegar to the center of the pan and quickly toss all to coat onions and dissolve the sugar. Set aside off heat.
In another skillet, cook the sausage/bacon. Remove from pan and use grease to wipe inside a medium sized ramekin or high sided baking dish.
Reduce oven to 425 and remove potatoes.
In the ramekin or baking dish place a layer of roasted potatoes and onions covered by a small amount of shaved parmesan and a few drops of heavy cream. Add a layer of sausage/bacon and cherry tomatoes (chopped in half and then half again) on then top of this and another another (small amount) of shaved parmesan and a few drops of cream.
Make a small indentation in the center of the mixture and crack in a single egg. Place the ramekins on a baking sheet and place back in the oven until the egg whites and turned, well, white – but the yolks aren’t quite yet hard – about 12-15 mins.
Serve with fresh fruit and toast.