Skier’s Dish is a tasty main course typical of South Tyrol called Spiegeleier, and it’s commonly enjoyed in mountain huts, shelters, and restaurants after skiing. The Tyrolean eggs are a dish prepared with very few ingredients, such as eggs, speck, and potatoes. Now let’s see how to make the skier’s dish, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Skier’s Dish
- 8 eggs
- 3.5 oz speck
- 4 potatoes
- 1 sprig rosemary
- to taste salt
- to taste extra virgin olive oil
- 1.8 oz onion
How to prepare the Skier’s Dish
Let’s start preparing the Skier’s Dish. Peel the potatoes and slice them, place them in a pot with water, put it on the stove, and cook for 10 minutes, then drain them.
Finely chop the onion, place it in a large pan, add some oil, the rosemary sprig, and the previously boiled potato slices, and sauté them for 15 minutes.
I recommend cooking 2 eggs at a time so you can remove them from the pan easily. Place slices of speck in the hot pan, crack the eggs over the speck, and cook them until the whites are set, cook the yolk to taste.
Arrange the potato slices on a plate and place the speck with the eggs on top.
How to store the skier’s dish
I recommend consuming the skier’s dish immediately.
