Ingredients for Kicked Up Country Breakfast Emeril Lagasse Style
- Pork Sausage
- Unsalted Butter
- Yellow Onion
- Green Bell Peppers
- Spice Essence
- 1 teaspoon hot sauce (adjust to taste)
- 1/2 teaspoon salt
- Black Pepper
- 2 cloves garlic, minced
- Idaho Potato
- Fresh Parsley
- 1/2 cup chicken stock
- 4 large eggs
- Sharp Cheddar Cheese
- Toast
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How to Make Kicked Up Country Breakfast Emeril Lagasse Style
- Heat a large (12-inch) frying pan over medium-high heat.
- Add 1 pound of sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Add 2 tablespoons of butter. Once melted, add 1 medium onion (chopped), 1 green bell pepper (chopped), 1 teaspoon of your favorite hot sauce, 1 teaspoon Essence (e.g., Emeril's Essence), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the vegetables are softened, about 4-5 minutes.
- Add 2 cloves of garlic (minced) and cook for 30 seconds until fragrant.
- Add 2 pounds of small red potatoes (quartered) and cook, stirring frequently, until lightly browned, about 5-7 minutes.
- Stir in 1/4 cup chopped fresh parsley and 1/2 cup chicken stock. Bring to a boil.
- Reduce heat to low, cover, and simmer until the potatoes are tender and the liquid is mostly absorbed, about 10-15 minutes.
- Create 4 wells in the mixture using a spoon. Crack one large egg into each well.
- Cover and cook until the eggs are set to your liking, about 4-6 minutes.
- Sprinkle the cooked eggs with the remaining 1/2 teaspoon of Essence and 1/2 cup of shredded cheddar cheese.
- Serve immediately with hot toast or tortillas. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
17g
Fat
72g
Carbs
8g
