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Breakfast Casserole
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Brief Description
Duck Eggs and Elk Bacon
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Main Ingredient
Duck Eggs
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Category: Breakfast
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Cuisine: Indian
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Prep Time: 10 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
other mixture pairings Gruyere, Green onion
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Posted By: copperhorseco
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Posted On: May 11, 2014
Number of Servings:
Ingredients:
- 4 strips - Lean Elk or Bison Bacon Thick Slice
- 6 - Small Blush Potatoes cooked and quartered
- 1/2 teaspoons - Smoked Paprika
- 1 tablespoons - Olive Oil
- 1 - Large Yellow Onion diced
- 1 cups - Grape Tomatoes sliced in half
- 2 - Red Peppers diced
- 1/2 teaspoons - Sea Salt
- 1/4 teaspoons - Red Chili Flakes
- 5 - Large Duck Eggs
- 1 tablespoons - Thyme Leaves
- 1 pinchs - Sea Salt and Pepper
Directions:
Preheat oven to 375*F
Par boil potatoes in salted water.
In a large skillet, cook bacon and par boil quartered potatoes, season with smoked paprika and cook until potatoes are lightly browned and bacon is crisp ( 5 mins) transfer to paper towel lined plate.
Add olive oil to same skillet and cook onion until translucent. Stir in tomatoes with any juice,red peppers, salt and chili flakes. Simmer until most of the liquid evaporates, about 15 minutes.
Transfer Tomato mixture, bacon, and potatoes into 9 X 13 inch baking dish mix gently to combine and spread mixture evenly. Use a spoon to make wells in mixture for duck eggs, crack open eggs into each well. Season with pepper, bake for 22-25 minutes on middle or lower rack of the oven, sprinkle with salt and thyme and serve.
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