Kicked-Up Country Breakfast -Emeril Lagasse Style |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ok...so I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself! Ingredients:
1/2 lb pork sausage, removed from casings |
1 tablespoon unsalted butter, more as needed |
1 cup chopped yellow onion |
1/2 cup chopped green bell peppers or 1/2 cup red bell pepper |
1 1/2 teaspoons spice essence, recipe follows |
1/2 teaspoon hot sauce |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons minced garlic |
1 large idaho potato, peeled and cubed |
1/4 cup chopped fresh parsley |
1 cup chicken stock |
4 large eggs |
1 cup shredded sharp cheddar cheese |
hot toast or tortilla, accompaniment |
Directions:
1. Heat a large frying pan over medium-high heat.
2. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
3. 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.
4. Add the garlic and cook for 30 seconds.
5. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
6. Add the parsley and chicken stock, stir well, and bring to a boil.
7. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
8. With a spoon, make 4 indentations in the mixture, and break an egg into each.
9. Cover and cook until the eggs are set, about 4 minutes.
10. Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
11. Serve immediately with hot toast or tortillas.
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