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KICKED-UP COUNTRY BREAKFAST - SM

Course Breakfast, Skillets & Casseroles
Cuisine Creole

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