Having breakfast for dinner on the grill is a great idea. The bottom layer of potatoes absorbs all the great flavor of the salsa, which is easily absorbed by the grilled bread.
potato egg skillet dinner
Preparation: 15 minutes
Grill: 20 minutes
Number of people: 4 people
material
- 4 yellow-fleshed potatoes (about 500g)
- 1 container of fresh medium salsa (420mL)
- 4 large eggs
- 1 plain baguette roll
- 2 tablespoons chopped fresh chives
Method
- Slice potatoes lengthwise into 1/4-inch thick slices. Stir in 2 tablespoons extra virgin olive oil and 1/4 teaspoon each of salt and pepper.
- Place the potato slices on the preheated medium-high grill for about 10 minutes, or until tender and browned, turning several times.
- Cut the baguette diagonally into 1-inch thick pieces. Brush one side of each slice with 2 tablespoons extra virgin olive oil. Set aside.
- Place a cast iron skillet on the grill and spray lightly with cooking spray. Place the grilled potatoes in concentric circles on the bottom of the skillet. Brush with the salsa, make 4 wells in the salsa and crack an egg into each. Close the lid and grill for about 10 minutes, or until the egg whites are set or until desired doneness. Place the baguette slices on the grill and cook for the last few minutes until golden brown.
- Remove from heat and sprinkle with chives. Serve with grilled baguette slices.