KICKED-UP COUNTRY BREAKFAST - SM
Ingredients
- 1/2 lb pork sausage casings removed
- 1 tbs unsalted butter more if needed
- 1 cup yellow onion chopped
- 1/2 cup green or red bell peppers chopped
- 1 1/2 tsp Essance recipe follows
- 1/2 tsp hot sauce
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 2 tsp minced garlic
- 1 large potato peeled and cubed
- 1/4 cup parsley fresh, chopped
- 1 cup chicken stock
- 4 large eggs
- 1 cup Cheddar cheese sharp, shredded
- hot toast or tortillas, accompaniment
Essence (Emeril's Creole Seasoning)
- 2 1/2 tbs paprika
- 2 tbs salt
- 2 tbs garlic powder
- 1 tbs black pepper
- 1 tbs onion powder
- 1 tbs cayenne pepper
- 1 tbs oregano dried leaf
- 1 tbs thyme dried
Instructions
- Heat an electric skillet or large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.
- Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
- With a spoon, make 4 indentations in the mixture, and break an egg into each. Cover and cook until the eggs are set, about 4 minutes. Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese. Serve immediately with hot toast or tortillas.
Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup
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