flyinglentris
Disabled and Retired Veteran
Tomato Potato Egg Bake:
Ingredients:
1) Polenta - 1/2 cup
2) Eggs, divided - 5
3) Potato, Idaho - 1/2
4) Tomatoes, divided - 1
5) Onion - 2 slices
6) Bacon - 3 to 4 strips
7) Garlic - 4 to 6 cloves
8) Peppers, Serrano - 2 small
9) Half n half - 1/8 cup
10) Tomato paste - 1 4 oz. can.
11) Water - 1/8 cup
12) Cheese blend - 1/8 cup
13) Oregano - 2 tspns.
14) Rosemary - 1 tspn.
15) Marjoram - 1 tspn.
Procedure:
-- Preparation --
1) Cross slice the 1/2 potato and 1/2 of the tomato.
2) Dice the other 1/2 tomato, 1 Serrano pepper and the bacon.
3) Slice off 2 slices of onion and dice.
4) Mix the diced tomato, Serrano pepper, bacon and onion and set aside.
5) Dice the garlic and 1 Serrano pepper and set aside.
6) Pan fry the potato slices.
7) Mix the tomato paste with water.
8) Prepare a tomato sauce by simmering the tomato paste and water.
NOTE: Cook the sauce thick and treat it like any tomato sauce, simmering and stirring for about 45 to 60 minutes. Simmer while other parts of the recipe are being worked on. Stir often.
9) Add the spices to the sauce as it heats.
-- Polenta and Egg Crust --
10) Beat 1 egg and mix with polenta.
11) Oil a baking pan and form a crust within it.
-- Tomato Potato Egg Bake --
12) Beat 2 eggs and mix with half n half.
13) Mix in the diced tomato, Serrano pepper, bacon and onion.
14) Layer the polenta crust with fried potato slices.
15) Pour the egg mix over the potatoes.
16) Pre-heat oven to 350F.
17) Bake the base egg bake for about 25 minutes til egg looks cooked.
18) Lightly layer the tomato sauce over the egg mix.
19) Cover with shredded cheese.
20) Place tomato slices over the sauce.
21) Bake for an additional 10 minutes.
-- Serrano Pepper and Garlic Cloud Eggs --
22) Separate the whites and yolks from 2 eggs.
23) Whip the egg whites till they froth up and form peaks.
24) Fold in the garlic and 1 diced Serrano pepper.
25) Pre-heat the oven to 450F.
26) Oil a baking sheet.
27) Form two mounds of the whipped egg whites.
28) Form a depression in the center of each mound.
29) Bake for 5 to 10 minutes till the whites slightly brown.
-- Finish the Tomato Potato Egg Bake and Serve --
30) Top the tomato potato egg bake with the egg white clouds.
31) Carefully spoon the egg yolks in the depressions in each cloud.
32) Slice the egg bake into 2 halves when ready to serve.
33) Carefully plate each half.
34) Serve.
Ingredients:
1) Polenta - 1/2 cup
2) Eggs, divided - 5
3) Potato, Idaho - 1/2
4) Tomatoes, divided - 1
5) Onion - 2 slices
6) Bacon - 3 to 4 strips
7) Garlic - 4 to 6 cloves
8) Peppers, Serrano - 2 small
9) Half n half - 1/8 cup
10) Tomato paste - 1 4 oz. can.
11) Water - 1/8 cup
12) Cheese blend - 1/8 cup
13) Oregano - 2 tspns.
14) Rosemary - 1 tspn.
15) Marjoram - 1 tspn.
Procedure:
-- Preparation --
1) Cross slice the 1/2 potato and 1/2 of the tomato.
2) Dice the other 1/2 tomato, 1 Serrano pepper and the bacon.
3) Slice off 2 slices of onion and dice.
4) Mix the diced tomato, Serrano pepper, bacon and onion and set aside.
5) Dice the garlic and 1 Serrano pepper and set aside.
6) Pan fry the potato slices.
7) Mix the tomato paste with water.
8) Prepare a tomato sauce by simmering the tomato paste and water.
NOTE: Cook the sauce thick and treat it like any tomato sauce, simmering and stirring for about 45 to 60 minutes. Simmer while other parts of the recipe are being worked on. Stir often.
9) Add the spices to the sauce as it heats.
-- Polenta and Egg Crust --
10) Beat 1 egg and mix with polenta.
11) Oil a baking pan and form a crust within it.
-- Tomato Potato Egg Bake --
12) Beat 2 eggs and mix with half n half.
13) Mix in the diced tomato, Serrano pepper, bacon and onion.
14) Layer the polenta crust with fried potato slices.
15) Pour the egg mix over the potatoes.
16) Pre-heat oven to 350F.
17) Bake the base egg bake for about 25 minutes til egg looks cooked.
18) Lightly layer the tomato sauce over the egg mix.
19) Cover with shredded cheese.
20) Place tomato slices over the sauce.
21) Bake for an additional 10 minutes.
-- Serrano Pepper and Garlic Cloud Eggs --
22) Separate the whites and yolks from 2 eggs.
23) Whip the egg whites till they froth up and form peaks.
24) Fold in the garlic and 1 diced Serrano pepper.
25) Pre-heat the oven to 450F.
26) Oil a baking sheet.
27) Form two mounds of the whipped egg whites.
28) Form a depression in the center of each mound.
29) Bake for 5 to 10 minutes till the whites slightly brown.
-- Finish the Tomato Potato Egg Bake and Serve --
30) Top the tomato potato egg bake with the egg white clouds.
31) Carefully spoon the egg yolks in the depressions in each cloud.
32) Slice the egg bake into 2 halves when ready to serve.
33) Carefully plate each half.
34) Serve.