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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 lb fennel sausage, casings removed
1 lb cremini mushrooms, stemmed and sliced
Kosher salt
4 sage leaves, finely chopped
1/2 cup dry white wine
8 eggs
6 oz Gruyere cheese, grated
Special equipment: 8 (6-ounce) ramekins
Preheat the oven to 400.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes. Serve with grilled bread rubbed with garlic, if desired. Serves 8
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BAKED EGGS WITH SAUSAGE AND MUSHROOMS
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Category: Breakfast and Brunch
Prep Time: Cook Time: Total Time:
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 lb fennel sausage, casings removed
1 lb cremini mushrooms, stemmed and sliced
Kosher salt
4 sage leaves, finely chopped
1/2 cup dry white wine
8 eggs
6 oz Gruyere cheese, grated
Special equipment: 8 (6-ounce) ramekins
Preheat the oven to 400.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes. Serve with grilled bread rubbed with garlic, if desired. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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