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Rustic Eggs with Serrano Ham,
Piquillo Peppers and Mozzarella

Rustic Eggs with Serrano Ham, Piquillo Peppers and MozzarellaFarm fresh fried eggs and strips of Serrano ham are served atop garlic and basil-seasoned fried potatoes with shallots, piquillo peppers and mozzarella cheese. Recipe by Chef Kristine Subido.

Recipe Ingredients:

Potatoes:
1/4 cup plus 1 tablespoon canola oil - divided use
2 shallots, minced
1 tablespoon garlic, chopped
1 cup cooked red potatoes, diced
1 cup roasted piquillo peppers, drained, sliced

Eggs:
4 large eggs
Salt and pepper to taste
6 slices Serrano ham or prosciutto, sliced into strips
6 to 8 ounces Wisconsin Fresh Mozzarella Cheese, diced
4 fresh basil leaves, julienned
Extra virgin olive oil
Warm crusty bread for accompaniment

Cooking Directions:

  1. For Potatoes: Heat large heavy-bottom sauté pan on medium-high heat. Add 1/4 cup oil, shallots and garlic. Cook 1 minute or until shallots are translucent. Reduce heat. Add potatoes. Toss and cook until golden brown. Stir in piquillo peppers; cook until potatoes are tender. Keep potatoes warm.
  2. For Eggs: Meanwhile, heat large nonstick pan on medium-high heat. Drizzle pan with remaining 1 tablespoon oil. Cook eggs to over-easy or medium. Season with salt and pepper.
  3. Final Preparation: Stir cheese and basil into potatoes. Toss mixture and season with salt and pepper. Heat until cheese starts to melt.
  4. Place potato mixture on large warm platter or 2 to 4 smaller plates. Top with ham and cooked eggs. Drizzle with extra virgin olive oil and serve immediately with warm crusty bread.

Makes 2 to 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.