• ½ lb. pork sausage, removed from casings
  • 1 tablespoon unsalted butter, more as needed
  • 1 cup chopped yellow onion
  • ½ cup chopped green or red bell peppers
  • 1 ½ teaspoons Essence, recipe follows
  • ½ teaspoon hot sauce
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1 large Idaho potato, peeled and cubed
  • ¼ 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.

MacGourmet downloadKicked-up Country Breakfast. To import, drag image to your MacGourmet recipe box.





Preparation Times