POTATO EGG SKILLET SUPPER
RECIPE TYPE
Vegetarian
SERVES
4
Prep: 15 min
Grill: 20 min
Ingredients
4 Longo’s Yellow Fleshed Potatoes (about 500g)
1 Longo’s Plain Baguette
1 jar (420mL) Longo's Fresh Medium Salsa
4 large Longo’s Enriched Coop Eggs
2 tbsp chopped fresh Longo’s Organic Chives
Directions
Slice potatoes lengthwise into generous 1/4-inch-thick slices. Toss with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper.
Place potato slices on preheated medium-high grill, turning a few times, for about 10 minutes or until tender and grill marked.
Cut baguette diagonally into 1-inch-thick slices. Brush one side of each slice with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil; set aside.
Place cast iron skillet on grill and lightly spray with Longo’s Canola Cooking Spray. Place grilled potatoes in concentric circles in bottom of skillet. Spread with salsa and make 4 indentations into salsa; crack an egg into each one. Close lid and grill for about 10 minutes or until egg whites are set or until desired doneness. Place baguette slices onto grill for the last few minutes of grilling until golden.
Remove from heat and sprinkle with chives. Serve with grilled baguette slices.
