There is quite an excess of cipollini onions in our kitchen right now. Despite having a bowl full, I decided while grocery shopping for Easter that we needed more, thinking they would be a perfect last minute addition for the roasted chicken. Unfortunately they never made the trip into the roasting pan, but they did make it into this breakfast! These little bite sized onions can talk there way into most meals around here. I think I originally bought them because they were tiny and cute, but I've started putting them in all sorts of things. I've found that they are particularly good when roasted or caramelized, they just add a little something extra to simple meals.
Potato Mushroom and Cipollini Hash with Baked Eggs
10-12 fingerling potatoes, par cooked and diced
1 cup baby bella mushrooms
6 cipollini onions, peeled and sliced into quarters
3-4 sage leaves, chopped
1/4 cup gruyere, shredded
Salt and ground black pepper
4 large eggs
Preheat oven to 375°. Coat an 8" cast iron skillet with olive oil and place between low-medium heat. Sautee onions with salt and ground black pepper until translucent, 2-3 minutes. Add mushrooms and potatoes and season with more salt and pepper. Cook the mixture for several minutes until the potatoes and mushrooms have begun to brown and soften. Once potatoes are cooked, remove the skillet from heat. With a spoon make 4 wells in the mixture, sprinkle with sage and gruyere and crack one egg into each well. Season with salt and pepper if desired. Place the skillet in the oven and bake for 15 minutes, eggs will be cooked with a slightly runny center. Serve immediately.