COOKING TIME :
- 2 packages store-bought Hollandaise sauce
- 4 medium-sized potatoes
- 250 g / 1 package sliced Fantino&Mondello Pancetta - Italian bacon for breakfast
- 300 g / 1 package sliced Fantino&Mondello Salciccia - italian sausage for breakfast
- 1 cup or ½ red onion, chopped
- 1 red pepper, cut into strips
- 2 cups of paris mushrooms, chopped
- 1 cup of mozzarella cheese
- 8 whole eggs
- For cooking of vegetable oil
- To season freshly-ground salt and pepper
- Preheat the oven to 375 °F
- Prepare the hollandaise sauce according to the instructions and set aside.
- Peel, wash and cut the potatoes into thick slices (around ¼-inch). If the slices are too big, halve them.
- Boil the potatoes in salt water until they are “al dente”. Drain.
- Transfer to a skillet and fry in vegetable oil until crisp. Set aside.
- Chop the pancetta and salsiccia into coarse pieces. In a skillet, add 1 tbsp. of oil and gently brown the pancetta and salsiccia for a few minutes. Add the onion, pepper and mushrooms and continue cooking for a few minutes[U3] . Set aside.
- In individual oven-proof casserole dishes or ramequins, layer the potatoes followed by the salsiccia and pancetta topping and 1 to 2 ounces of Hollandaise sauce depending on the size of the individual casserole dishes. Sprinkle with Mozzarella cheese.
- Bake in the oven for around 10 minutes. During this time, cook the eggs as desired: poached, sunny-side up or over-easy.
- Remove the casserole dishes from the oven, place the eggs on top, douse lightly with Hollandaise sauce and serve immediately.
Substitute the potatoes with cubed hash-browns or pre-cooked store-bought baby potatoes.
Replace the mozzarella with goat cheese and add spinach immediately before the salsiccia and pancetta topping for a delightfully different experience. The mini-casseroles can be prepared in advance, and at serving time, baked in the oven at 375 °F for around 15 to 20 minutes. The eggs can however only be cooked at the last minute.