Text 5835, 65 rader
Skriven 2011-01-16 07:49:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 522
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg, Potato, And Prosciutto Pie
 Categories: Pies, Eggs, Breakfast, Pork, Potatoes
      Yield: 7 servings
 
      1 lb Package puff pastry
      2 md Onions fine chopped
  1 1/2 tb Olive oil
      5 oz Thin sliced prosciutto
      1 lg Boiling potato
     12 lg Eggs
 
  "Simple, simple, simple! Just throw it in the oven and jump in the
  shower." That’s how food stylist Toni Brogan described this savory
  pie, a favorite in her native New Zealand. And it really is that
  easy-just line a pan with puff pastry, fill it up with onions, thinly
  sliced potatoes, and, in place of the usual bacon, prosciutto (left
  over from Ravioli with Green Beans and Prosciutto), then crack some
  eggs on top and cover with more pastry. By the time everyone is out
  of the shower, the pie is ready to come out of the oven, all golden
  and flaky on the outside, layered with deliciousness on the inside.
  Though it’s traditional to serve the pie with ketchup, we love it
  with some spicy chutney on the side.
  
  Put a baking sheet in middle of oven and preheat oven to 375øF.
  
  If dough is in 1 piece, cut in half. Roll out each piece into a
  12-inch square on a lightly floured surface. Line a 9-inch square
  baking pan with 1 piece of dough, draping it slightly over sides.
  
  Stir together onions, oil, and 1/4 teaspoon each of salt and pepper
  and spread in an even layer over dough. Top with prosciutto. Peel
  potato and thinly slice (about 1/8 inch thick), then arrange in one
  layer over prosciutto, overlapping slightly. Crack eggs on top of
  potatoes, gently arranging yolks so they donøt touch one another.
  Season eggs with 1/4 teaspoon each of salt and pepper.
  
  Cut several slits in remaining pastry square and lay over top of pie,
  then crimp edge and trim.
  
  Bake until pastry is golden brown and puffed, 50 to 60 minutes.
  
  Recipe by Maggie Ruggiero
  
  December 2008 | Gourmet
  
  Serves 6 to 8 (breakfast or brunch)
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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