Heavenly
Sausage and Eggs (another sensational low carb recipe)
No, you have not had sausage
and eggs like this supremely delicious offering. Not at Denny’s, not at McWhat’s it, not in Aunt Julie’s Emporium for Holistic Eating and Meditation, although, you will be
thinking about this meal for a long time.
The secret is an unusual
ingredient, not in the same sense as pickled Madagascar squirrel, or Chinese
wrinkled yeast, just something not normally found in culinary association
with sausage and eggs.
This is a dish you’ll want to
serve for breakfast, lunch, and dinner.
At lunch and dinner, I like to add a cucumber salad. And afterwards a medicinal brandy or two.
Heavenly
Sausage and Eggs
Pre-heat oven to 350ºF (180ºC)
Grease an 8 inch X 8 inch (20
cm X 20 cm) baking pan (glass or metal)
¾ Pound (300 g) loose sausage
(I make my own. See below)
6 slices sandwich size Swiss
cheese
1 Ball of fresh mozzarella di
bufala cheese (about 1/3 pound, 125 g)
5 Eggs
1 Cup unsweetened coconut milk
(not coconut juice or cream) Be sure to mix this well before using. Often the
top of the can is thick and the bottom watery.
1 Green bell pepper, diced
1 Yellow bell pepper, diced
½ Red onion, diced
Salt and pepper
1 Level teaspoon dried
marjoram
1 Level teaspoon dried Herbes
de Provence
½ Teaspoon ground sage
Red pepper flakes
Ready
to cook?
If you’re not using a commercial
sausage: Put ¾ pound ground pork, or
beef, or a mixture in a bowl. Add salt,
pepper, and the dried herbs. Toss in 1/2
teaspoon of red pepper flakes and mix well. Not trying to make this HOT, just enough red pepper to put a slight tingle on the tongue.
For either commercial or
homemade versions, add a little oil to a frying pan and fry the sausage,
breaking it up with a spatula as much as possible. When it has lost it’s color
and beginning to brown, take it off the heat and set it aside. You want the
sausage cooked, but still juicy.
In another frying pan, add a
tablespoon of oil and fry the onion and bell peppers, only until wilted. Set aside. (All you’re trying to do is cook
the onion and peppers a little bit and also remove much of the water.)
Crack the eggs into a mixing
bowl and add the coconut milk. Toss in salt and pepper to taste, along with just a
pinch or two of red pepper flakes. Mix
well.
Putting
It All Together in Three Layers:
Put only enough of the egg mixture in the baking
pan to cover the bottom. Sprinkle in 1/3 of the cooked sausage and
peppers/onion mix. Add more of the egg
mixture, then more sausage and peppers/onions.
Lay the Swiss cheese slices to cover.
Add the remaining egg mixture.
Put the last of the sausage and peppers/onions on top.
Rip up the ball of
mozzarella and scattered it evenly over the top.
Bake for approximately 35-40 minutes, or until the center is firm and
the top is beginning to brown. Hint: just give the pan a little shake and you'll know if the center is firm.
Let the dish rest about ten minutes before serving.
Serve with Pinot Grigio, you
wild man! Even at breakfast? Damn straight!
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