Sausage Provolone Patties With Fried Eggs Recipes

TERIYAKI PANCAKES WITH BROCCOLI, SAUSAGE AND FRIED EGGS

Steps:

• Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes.
• Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter.
• Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ¼ cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done.
• Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl.
• Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce.

BREAKFAST SAUSAGE PATTIES WITH FRIED EGGS

Steps:

• Let frozen sausage log stand at room temperature for 20 minutes. Unwrap sausage, andslice crosswise into 1/2-inch-thick rounds using a serrated knife. Cook a few patties in a large heavy skillet, preferably cast iron, over medium-high heat until browned and cooked through, 3 to 5 minutes per side. Push patties to 1 side of skillet and cook eggs as desired, adding unsalted butter if needed.

ROOT VEGETABLE SALAD WITH FRIED EGGS

Steps:

• Preheat the oven to 450 degrees F. Toss the carrots, parsnips, red onion, garlic and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 8 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
• Whisk the remaining 2 tablespoons olive oil and the vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley and parmesan. Season with salt and pepper and toss.
• Heat the reserved bacon drippings in the skillet over medium-high heat. Crack in the eggs and fry until just set, about 4 minutes. Serve over the salad and top with more parmesan.

YOUR OWN BLENDED PORK SAUSAGE AND FRIED EGGS

Steps:

• Put the meat in a large bowl and mix together with your hands. Add a good pinch of kosher salt, the chile flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan. Mix to blend and then form the meat into small 2-inch patties.
• Heat the canola oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steam. Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side. Touch them to make sure they are still tender and somewhat yielding in the center. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates.
• Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired. Repeat with additional eggs. Put the eggs on the patties and serve immediately.

HEAVY CREAM FRIED EGGS

Steps:

• Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.

BAKED PROVOLONE AND SAUSAGE FRITTATA

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 425°F. Lightly butter an 8-inch-square glass baking dish.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set aside to cool.
• In a large bowl, whisk together the eggs, milk, and salt until smooth, about 20 seconds. Add the bell pepper, 2 cups of the cheese, and 1/4 cup parsley. Stir in the onion mixture. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup cheese. Bake for 20 to 25 minutes, or until set and golden brown.
• Slide the frittata onto a serving platter. Using a serrated knife, cut the frittata into wedges and sprinkle with the remaining 2 tablespoons parsley before serving.
• Cook's Note
• To make individual servings, divide the batter among 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes, or until set and golden brown.

PESTO FRIED EGGS

Steps:

• Spread the pesto in an even layer in an 8-inch nonstick skillet; bring to a gentle simmer over medium-low heat, 1 to 2 minutes. Add the eggs on top of the pesto and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook until the egg whites are just set and the oil has separated from the pesto, 3 to 4 minutes. Remove from the heat and cover with a tight-fitting lid (or a heatproof plate or a baking sheet). Let sit until the whites are completely set and the yolks are still runny, 1 to 2 minutes.

TOMATO GRITS WITH FRIED EGGS

Steps:

• Grate 3 tomatoes into a bowl, discarding any remaining skin. Chop the remaining tomato and set aside. Bring 3 cups water to a boil in a medium saucepan. Add the grits and the grated tomatoes; reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, cook the bacon in a medium nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate; discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble. Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness, 2 to 5 minutes.
• Top each serving of grits with bacon, chopped tomato, cheese and a fried egg; season with salt and pepper.

ITALIAN SAUSAGES WITH PROVOLONE

Steps:

• In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.