This casserole is an excellent way to reuse leftover black garlic beef shank to create a generous and comforting meal. The roasted potatoes, peas, melting Swiss cheese, and eggs add a nice richness in flavors and textures. Perfect for a gourmet brunch or a complete dinner.
Ingredients
- Marinated beef tenderloin, black garlic sauce and red wine
- Roasted potatoes, baked or air-fried
- Swiss cheese cubes
- Green peas
- Eggs
- Olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 190 °C (375 °F) if the potatoes are not already warm.
- Cook or reheat the crispy potatoes until they are well browned.
- Cut the remaining brisket into small cubes about 1 cm in size.
- Reheat the beef brisket pieces gently in a pan over medium heat with your leftover sauce without overcooking them.
- Add the peas to the pan for 2 to 3 minutes to reheat them.
- Spread the potatoes in four baking dishes or in a oven-safe dish.
- Place the beef and pea mixture on top of the potatoes.
- Sprinkle the Swiss cheese evenly over the top.
- Crack an egg on each portion.
- Bake for 10 to 15 minutes, or until the whites are set and the yolk is still slightly runny, depending on desired doneness.
- Note: This recipe is ideal with leftover black garlic beef shank already prepared.
- For an even more indulgent version, add some caramelized onions or sautéed mushrooms.
- Gruyère or Emmental cheese can replace the Swiss cheese according to personal taste.
