Breakfast Skillet
Start your day off right with this breakfast skillet recipe.
OUR Classic Light adds a well-balanced creamy touch.
1 small sweet potato
1 tbsp (15 ml) olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
1 can (796 ml) crushed tomatoes
½ tsp (2 ml) salt
Freshly ground black pepper
3 kale leaves, center stem removed, leaves finely chopped, or a handful of spinach, chopped
1 small can (398 ml) white beans, rinsed and drained
4 large eggs
1 packet (170 g) cheese Bergeron Classic Light , cut into cubes
1 cup (250 ml) cherry tomatoes, halved
Fresh Italian parsley or oregano leaves
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Peel the sweet potato and cut into cubes. Bring a small saucepan of salted water to a boil. Add the sweet potato cubes and cook for 5 to 7 minutes, until tender. Drain and set aside.
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Preheat oven to 400°F (200°C).
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Place a 12-inch (30 cm) ovenproof skillet over medium-high heat. Heat olive oil, then add onion and sauté until lightly browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in crushed tomatoes, salt and pepper. Bring to a boil, then reduce heat, cover partially, and simmer for 10 minutes. Add chopped kale and stir until loosened. Stir in white beans and diced sweet potato.
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Turn off the heat. Using a spatula, make a hollow in the sauce and crack an egg into it. Repeat to add the other three eggs. Spread the cubes of Bergeron Classique Light cheese around the eggs, then add the cherry tomatoes. Bake for 7 to 10 minutes, until the egg whites are cooked.
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Garnish with fresh herbs and serve with toasted baguette slices.