Saturday, January 21, 2012

Egg on Toast (Tostada con huevo estrellado)

If you like potatoes, green peppers, serrano ham, and  eggs, then this is your Sunday breakfast - or in Spain it will be supper. There was a café/bar in Bilbao that made a sandwich with an egg in the middle of the bread. I like the idea so now I use it sometimes for my breakfast.


1/3 cup olive oil
3 small yukon potatoes cut in cubes
1/4 green pepper cut in squares
1/2 jalapeño (if you like a hot flavor)
1/2 thick slice of serrano ham cut in cubes
1 slice rustic bread
1 egg
salt and pepper

My husband and daughter like to add sriracha sauce. It goes really well with eggs.

In a pan, place about 1/3 cup olive oil, the potatoes, peppers and jalapeño. Start with low heat and when they are cooked raise to high heat to give some color but do not burn the mixture. Remove from the pan and set on a paper towel.

Make a circle in the middle of the bread with a wine glass. Put the bread one side down in the pan to toast it first. Then turn the bread to toast the other side, add the egg, cover with a lid and check for doneness.

Serve the potatoes on a plate, top with the egg in bread, and add the serrano ham.  

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