Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 medium sweet potato, peeled and diced (about 1-1/2 cups/375 mL)
1/2 cup (125 mL) water
1/4 lb (125 g) fresh mushrooms, sliced
1 cup (250 mL) fresh or frozen corn kernels
1/4 lb (125 g) smoked or cooked ham, diced
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
3 green onions, chopped
1 cup (250 mL) grated Cheddar cheese
2 tbsp (30 mL) chopped fresh parsley
In large nonstick skillet, heat oil. Add onions and garlic and cook over medium-low heat until fragrant and tender. Add sweet potato and water. Cook until water evaporates and sweet potato is almost cooked through. Add mushrooms and cook 3 to 4 minutes until mushrooms are cooked and any liquid has evaporated. Add corn, ham, salt and pepper. Cook a few minutes longer, then add green onions. Spoon mixture into buttered 6-cup (1.5 L) shallow baking dish or pie dish. (This can also be baked in individual shallow ovenproof dishes.) Break eggs in a single layer on vegetables. Sprinkle cheese on top. Bake in preheated 350ºF (180ºC) oven for 15 to 20 minutes or until cheese has melted, whites are completely set but yolks are still a bit runny. Sprinkle with parsley. With a wide spatula, serve so that each portion has vegetables with an egg and cheese on top.
Makes 4 servings.
SUGGESTIONS: You can make the ham and vegetable mixture ahead and then add the eggs and cheese just before serving.
Imported on 2011-01-20 16:41:26 — Original ID:550