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Breakfast Skillet

Servings : 1 
Preparation time :  10 minutes
Cooking time :  30 minutes

1 small sweet potato

1 tbsp (15 ml) olive oil

1 small onion, thinly sliced

2 garlic cloves, finely chopped

1 can (796 ml) crushed tomatoes

½ tsp (2 ml) salt

Freshly ground black pepper

3 kale leaves, stems removed, finely chopped, or a handful of spinach, chopped

1 small can (398 ml) white beans, rinsed and drained

4 large eggs

1 package (170 g) Classique Light Bergeron cheese, cut into cubes

1 cup (250 ml) halved cherry tomatoes

Italian parsley or fresh oregano leaves

  1. Peel the sweet potato and cut it into cubes. Bring a small saucepan of salted water to a boil. Add the sweet potato cubes and cook for 5 to 7 minutes, until tender. Drain and set aside.

  2. Preheat the oven to 400°F (200°C).

  3. Place a 12 in (30 cm) ovenproof skillet over medium-high heat. Heat the olive oil, then add the onion and sauté until lightly browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Bring to a boil, then reduce the heat, partially cover, and simmer for 10 minutes. Add the chopped kale and stir until it wilts. Stir in the white beans and the diced sweet potato.

  4. Turn off the heat. Using a spatula, make a well in the sauce and crack an egg into it. Repeat to add the other three eggs. Distribute the cubes of light Bergeron Classic cheese around the eggs, then add the cherry tomatoes. Bake for 7 to 10 minutes, until the egg whites are cooked.

  5. Garnish with fresh herbs and serve with toasted baguette slices.

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