I'm an informal, experimental chef. I like trying out new concoctions, and occasionally get lucky and stumble on a keeper. This is one. Since this first try a couple of weeks ago, I've cooked this brunch dish several times and will continue to. Keep in mind I'm a low carb, high fat, moderate protein guy (some call it paleo, others ketogenic; I call it delicious and healthy). Directions. In an iron skillet, cook a large patty of breakfast sausage (I use Jimmy Dean) in olive oil and/or lard, then cut it in half, remove to the side. Over low heat, slowly (so you don't crisp the bottom) cook two eggs sunny side up (not flipped) in the sausage drippings with added olive oil and butter. When the yokes are firming up a bit but the top not cooked, throw the skillet into a preheated 350 F (177 C) oven for a few minutes to cook the tops, but leave the yokes runny. This is the key to goodness; if they get firm, it ruins the dish. Remove skillet from oven, and place one half of the sausage on each egg. Top that with a large dollop of cream cheese, a pat of butter, then on top of those a layer of sliced provolone cheese. Then back into the oven for 5 minutes while the cheeses melt. After plating them, top the whole deal with some preserves -- I prefer raspberry. Serve with baby carrots and peroncini, but no bread, so very low carb. Yum factor 8, Mr. Sulu.
Every day now for IDK... maybe 3years. I'm making my boy eggs in this pan. Just now, I say, "Jake... you want eggs in the morning???" Yeeepp...
My wife is anti-scrapple. She’s from Cincinnati and loves goetta which I believe is similar, but of course she thinks it’s superior. I think the only difference is that goetta is oats and scrapple is cornmeal/flour. I’ve been planning to buy and try next time I see it Haven’t seen it since. I’m a fan of some goetta myself.
Well, after reading pages about both of them, I've made an executive decision that I need to try both.
Oh, fine idea. Hadn't thought of that. Yes, two "custom" meat shops in town. I'll call them about this after payday.
Because I started this thread, occasionally, I'll take some liberties. This is one of them. This has little to do with eggs. But eggs are present. But mainly, it's just Friday night, and I want to stretch out a bit before sleep. @Bushman5 and @Zeek can relate to this music. Others? Not so much .. Must be heard either on a large sound system with adequate subs or studio quality headphones.
Here's a documentary filmed from the background of the kind of music event depicted above. I've been there in the background with two of the greatest contemporary electronic musicians who played on some of the largest, finest quality sound systems on Earth at the time. I hung out with the guys who ran the system. It was a learning experience in sound. There's a tremendous amount of work that goes on pre-show. This offers a glimpse of that. Back to eggs after this . .. ...
Well, if my electricity remains on tonight during the impending ice storm, later after dinner, I'll post a report about a new way to prepare scrambled eggs using some meat spice rub that Mr. @Zeek sent me (thanks!!!!!), which I also used on the hotdog (cheese dog) that I'm eating for dinner. If I disappear for a few days, you'll know the ice man got me.
Ok here is a great recipe for on the go bacon and eggs......take a muffin tin, coat the inside with cooking spray, wrap the inside with bacon, than put an egg in the middle. Bake for 15-20 min on 350. Campers addition with orange peel no bacon.... cut preferred amount off the top of an orange and hollow out the fruit. Place 3 to 4 rocks in fire until hot. Remove rocks from fire and place them in way that will hold the orange peel. Place egg inside peel than between rocks until cooked.
