We love camping and are always looking for shoulder-season breakfast dishes that will sustain us through a day of walking the trails. This recipe is well suited for car and trailer camping. It’s also easy to adapt for different tastes. We like a lot of kick to our breakfasts so our choice is Summer Kitchen Ole! Chilean Hot Pepper Sauce but you could easily substitute your favourite salsa - mild, medium, or hot. We serve these salsa-poached eggs over crisped canned potatoes but you could serve this at home or the cottage over toast, English muffins, biscuits, hashbrowns, or even rice.
It is handy to have a skillet with straighter sides for the eggs.
Makes 2 - 3 servings
- Tbsp oil, butter, or margarine
- 1 can sliced potatoes, drained very well
- 1 regular jar (263ml/16oz) your favourite salsa
- 4 small eggs (1 - 2 eggs per person depending on appetitie)
In a skillet over medium-high heat, fry the potatoes in oil, butter, or margarine until crispy and golden brown, turning as needed.
Meanwhile, in another skillet, pour the salsa and simmer over medium-high heat, stirring often. Allow enough moisture to evaporate so that if you tip the pan slightly, liquid doesn’t run freely. Slowly crack each egg, one by one, into four quadrants of the pan. All to set up slightly and then reduce the head to medium. Cover the pan to allow the eggs to cook through.
Spread the potatoes out onto plates. With a large spoon or scooped spatula, spoon the eggs over top of the potatoes and spread the remaining sauce alongside. Serve!
For heartier appetites, serve sliced ham steaks alongside. You can also make a meaty variation of this by placing shredded chicken or pulled pork on top of the potatoes before spooning the eggs and salsa over top.
Summer Kitchen products are made in Toronto and use wholesome natural ingredients. Ole Chilean Hot Pepper Sauce is a fiery accoutrement with "loads" of flavour. ALL NATURAL, GLUTEN FREE, DAIRY FREE, SUGAR FREE, TRANS FAT FREE, SOY FREE, CORN FREE.Recipe Ideas: marinate shrimp, chicken and pork, perk up soups and stews, top an omelette, rice or pasta, use as a sandwich spread and top over nachos.
Check Summer-Kitchen online for more recipes