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Vegetable cassolette with poached eggs

Vegetable cassolette with poached eggs

Breakfast | Medium | 50 minutes
Breakfast
Medium
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 200°C (400°F). 
  2. Rehydrate the dried mushrooms in a bowl as directed on the package.
  3. Bring a large saucepan of salted water to a boil over high heat. Add potatoes and cook for 5 minutes. Drain and rinse with cold water. Halve the potatoes and set aside.
  4. In a large skillet over medium-high, heat the oil and sauté potatoes for 5 minutes. 
  5. Add the mushrooms, onion, peppers, and asparagus, and cook another 5 minutes stirring a few times. 
  6. Add the broth and bring to a boil. Continue cooking until broth is reduced to about 15-30 mL (1 to 2 tbsp.) of liquid. 
  7. Add the tomatoes and season with salt and pepper. Spoon mixture into 4 small casserole dishes, top with cheese, and bake 5 minutes or until cheese is melted.
  8. Meanwhile, bring a saucepan of water to a boil, and then reduce to a simmer over medium heat. 
  9. Add the vinegar and a pinch of salt. Crack eggs, one at a time, into a small bowl and gently pour each one into the water. 
  10. Using a slotted spoon, remove eggs once the whites set, 3 to 4 minutes. Drain on paper towel. 
  11. Place eggs on top of the vegetable mixture and season with salt and pepper, if desired.

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