Crispy Potato and Eggs
Crispy Potato and Eggs
Directions
- Deep fry the West Creek® Baked Split Potato Skins until golden brown.
- Season to taste with salt & pepper and set aside.
- In a skillet over medium heat, add the oil.
- When oil is hot, add the diced onions and sauté until lightly browned.
- Add the crushed red pepper and marinara sauce.
- Allow sauce to gently simmer for 5 minutes.
- Place 2 of the split potato skins into a small baking/service vessel, add 3 ounces of the prepared sauce.
- Crack a fresh egg over the sauce and potato skins.
- Cover and bake in a 350°F oven for 3 to 4 minutes until the egg is set and the yolk is still soft.
- Garnish with some fresh chopped chives
Ingredients
- 8 West Creek Baked Split Potato Skins
- 2 oz Brilliance 50/50 Blended Oil
- Peak Fresh Produce® Chives, Fresh
- 4 West Creek® Egg(s), large
- 12 oz Piancone® Marinara Sauce
- 1/2 tsp Roma® Red Pepper, Crushed
- salt and pepper, to taste
- 4 oz Peak Fresh Produce® Onion(s), Yellow, diced
Chef Richard J. Camerota Sr. - Corporate Executive Chef, Performance Foodservice - Springfield
