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EGGS - CASSEROLE - Kicked-Up Country Breakfast
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Yield: about 2/3 cup
Preparation time:
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| Kicked-Up Country Breakfast Recipe courtesy Emeril Lagasse, 2001 (5 Stars) Serves: 4 servings ~ ~ ~ | |
| 1/2 pound | pork sausage, removed from casings |
| 1 tablespoon | unsalted butter, more as needed |
| 1 cup | chopped yellow onion |
| 1/2 cup | chopped green or red bell peppers |
| 1 1/2 teaspoons | 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 |
| Hot toast, or tortillas, accompaniment | |
| ~ ~ ~ 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): | |
| 2 1/2 tablespoons | paprika |
| 2 tablespoons | salt |
| 2 tablespoons | garlic powder |
| 1 tablespoon | black pepper |
| 1 tablespoon | onion powder |
| 1 tablespoon | cayenne pepper |
| 1 tablespoon | dried leaf oregano |
| 1 tablespoon | dried thyme |
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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