Kicked-Up Country Breakfast

Recipe Ingredients

1/2 lb	227g / 8oz	Pork sausage - removed from casings
1 tablespoon	15ml	Unsalted butter - more as needed
1 cup	62g / 2.2oz	Chopped yellow onion
1/2 cup	73g / 2.6oz	Chopped green or red bell peppers
1 1/2 teaspoons	7.5ml	Emeril's Essence
		= (see Bayou Blast recipe)
1/2 teaspoon	2.5ml	Hot sauce
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Idaho potato - peeled, cubed (large)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 cup	237ml	Chicken stock
4 cups	792g / 27oz	Eggs (large)
1 cup	237ml	Shredded sharp cheddar
		Hot toast or tortillas - for accompaniment

Recipe 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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E37) - from the TV FOOD - NETWORK

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