Sunday, March 27, 2011

Stacked Veggies, Egg and Sausage

My husband and I went to a really lovely Inn this weekend. The food was absolutely phenomenal, everything was fresh and bought from local farms and purveyors. I left feeling inspired and ready to cook! On our way back we stopped off at a roadside market and picked up some fresh farm eggs, bell peppers and spinach. I entered my kitchen without a plan and this is where my imaginations took me...

I made a three stacked parcel of caramelized onions with bell peppers, sauteed spinach and a fresh egg straight from the farm! For a bit of bite I added some turkey sausage. The sweet peppers and onions, earthy spinach and velvety egg yolk, when eaten alongside a perfectly browned sausage is such a delight!

4 sausages
2 red bell peppers, sliced into thick strips
1 large Spanish onion, thinly sliced
1 bag of spinach, thoroughly washed
2 teaspoons garlic, roughly chopped
1 sprig of thyme
4 eggs
1 teaspoon butter
2 tablespoons extra virgin olive oil (roughly)
2 tablespoons chicken stock or water

In a large saute pan heat 1/2 tablespoon olive oil. Add the onions and cook on medium until they are translucent and soft (about 10 minutes). Add 1 teaspoon garlic and cook a minute longer. Add  the peppers, thyme and increase the heat to med-high, stirring often. Add a tablespoon of chicken stock and cook on low until it reduces. Repeat. By now the peppers should be quite soft. Season with salt and pepper. Cook them to your desired tenderness, I like them to break apart easily and have more of a soft roasted pepper texture than be crunchy.  Reserve.

In a large saute pan heat 1/2 tablespoon olive oil. Add the garlic and cook until soft and translucent. Add the spinach and let them wilt.  Add a pinch of salt and pepper. They will reduce drastically. Turn of the heat once they have all wilted. I hate soggy spinach. Once cooked transfer the contents to a strainer and gently push down. Return to the pan and reheat when necessary.

Cook your sausage as you normally do. I like to finish them in the broiler for that extra crisp skin! Once they're cooked, keep them covered with tinfoil whilst you prepare your eggs.

In a large skillet (nonstick is easier) add 1 teaspoon butter and 1 teaspoon oil. When hot, add your eggs. Reduce the heat to low and cover with a lid that's slightly ajar. This will help insulate the egg with heat and cook off all the gloppy whites while letting any condensation escape. It will take about 3-4 minutes to cook. For the finish, sprinkle a dash of salt and pepper and spoon some of the oil on top.

Now plate and enjoy! I have plating molds that keep everything in place, this will still look and taste delicious without the unnecessary apparatus!

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