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Ingredientes
- 1/2 lb pork sausage removed from casings
- 1 Tbsp. unsalted butter more as needed
- 1 c. minced yellow onion
- 1/2 c. minced green or possibly red bell peppers
- 1 1/2 tsp Emeril's Essence (see Bayou Blast recipe)
- 1/2 tsp warm sauce
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 2 tsp chopped garlic
- 1 lrg Idaho potato peeled, cubed
- 1/4 c. minced fresh parsley
- 1 c. chicken stock
- 4 lrg Large eggs
- 1 c. shredded sharp cheddar Warm toast or possibly tortillas for accompaniment
Direcciones
- Heat an electric skillet or possibly large frying pan over medium-high heat. Add in the sausage and cook, stirring to crumble, till browned, about 3 min. Add in the butter, and when melted, add in the onions, bell peppers, 1 tsp. of the Essence, the warm sauce, salt, and pepper, and cook, stirring, till soft, about 4 min. Add in the garlic and cook for 30 seconds. Add in the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, till lightly browned, about 4 min. Add in the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer till the potatoes are soft and stock is absorbed, about 10 min.
- With a spoon, make 4 indentations in the mix, and break an egg into each. Cover and cook till the Large eggs are set, about 4 min. Sprinkle the Large eggs with the remaining 1/2 tsp. of Essence and the cheese. Serve immediately with warm toast or possibly tortillas.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 289 | 63% |
| Total Fat 32.37g | 40% |
| Saturated Fat 14.36g | 57% |
| Trans Fat 0.12g | |
| Cholesterol 287mg | 96% |
| Sodium 997mg | 42% |
| Potassium 652mg | 19% |
| Total Carbs 17.26g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.83g | 2% |
| Protein 24.39g | 39% |
