Here’s a new way to cook up a hot, savoury breakfast with ease and with year-round staples – Ontario potatoes and eggs. When Ontario sweet peppers are in season, chop one up and add with the potatoes after 15 minutes of baking time.

Baking Time: 40 minutes

Preparation Time:

Serves: 4

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Ingredients

  • 4 Ontario Potatoes cut into 3/4-inch (2 cm) chunks (about 1-1/2 lbs/750 g)
  • 1 tbsp (15 mL) Ontario Sunflower Oil
  • 3/4 tsp (4 mL) dried Italian seasoning
  • Salt and freshly ground black pepper
  • 4 Ontario Eggs
  • Chopped fresh Ontario Basil or Chives

Instructions

Place potatoes on large parchment paper-lined rimmed baking sheet. Drizzle with oil; sprinkle with Italian seasoning, 1/2 tsp (2 mL) salt and pepper, to taste. Toss to evenly coat; spread out over the baking sheet leaving space between potato pieces.

Bake in 425°F (220°C) oven for about 30 minutes or until potatoes are browned and tender.

Remove pan from oven. Push potatoes into 4 equal piles on baking sheet to create “nests”, each about 5 inches (12 cm) in diameter. Crack one egg into the centre of each nest. Sprinkle with salt and pepper. Bake for about 7 to 10 minutes or until eggs are set to desired doneness. Sprinkle with basil.

Variation: When you remove the pan from the oven, sprinkle hot potatoes and eggs with 1/4 cup (50 mL) shredded spicy or plain Ontario cheese, dividing equally; let stand for 1 minute to melt cheese.

Nutritional information

1 Serving

  • PROTEIN: 10 grams
  • FAT: 9 grams
  • CARBOHYDRATE: 33 grams
  • CALORIES: 250    
  • FIBRE: 3 grams
  • SODIUM: 380 mg