Sausage & Poached Egg Yolk with Basil & Feta

Try this easy and delicious dish for breakfast or brunch!

Feta isn’t just for topping – it melts nicely in the pan and helps everything stick together.

You can use any ground meat you like – I used pork sausage, but try ground turkey or even beef if that’s what you have.

Fresh basil and a runny poached egg leave only one element left – what to put it on?

Try a multigrain or french baguette, sliced in half and toasted with a little butter. Udi’s Millet-Chia bread is a delicious gluten free option. So good!

Sausage & Poached Egg Yolk with Basil & Feta

  • 1/2 small green bell pepper, sliced thin
  • 1/4 cup thinly sliced red onion
  • 1/2 cup ground sausage
  • 1/4 cup crumbled feta
  • 4-5 fresh basil leaves, torn
  • 1 tablespoon butter
  • crusty bread, toasted with butter
  • 2 eggs, yolks separated from whites
  • pepper to taste

Heat the butter in a small skillet. Add green pepper, onion, and sausage. Cook over medium heat 5 minutes or until meat is cooked through and the vegetables are soft. Stir in feta.

Place toasted bread on 2 plates and divide the meat and vegetable mixture evenly between them.

Boil 2 quarts water. Carefully drop one yolk at a time into the water, waiting 30 seconds before adding the second yolk so they don’t stick together. Boil 1 minute, and remove with a slotted spoon. Place on top of meat and sprinkle with basil leaves and a little freshly ground pepper.

Add hot sauce if you like! Enjoy!


Hash Brown Birds’ Nests & Eggs

Here’s a great breakfast or brunch recipe idea. Build on it with your own ingredients!

I was leafing through Eating WellΒ magazine and came across a hash brown/egg recipe that inspired me to create my own version with the ingredients I already had.

The potatoes do take some time to crisp up. Just leave them to cook, letting most of the moisture evaporate. Using a spatula to turn them (instead of just pushing them around in the pan with a wooden spoon) will help them brown and hold together for when you form the “nests” for the eggs.

Cook the egg until just set for a bit of runny yolk to dip your potatoes in. Mmmm. Add mimosas or bloody Marys and I’m coming to your house for brunch!

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Hash Brown Birds' Nests & Eggs

Recipe inspired by Eating Well, Sept-Oct 2014 issue

  • 2 cups frozen hash brown potatoes
  • 2 eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 tablespoons butter
  • salt and pepper, to taste
  • scallions and hot sauce, for garnish
  • shredded cheese, if desired

Preheat the broiler on high.

In a medium nonstick pan, melt the butter over medium-high heat. Add the hash brown potatoes, garlic powder and onion powder. Salt to taste.

Spread the hash evenly in the pan and continue to cook on medium-high about 10 minutes. Use a spatula to occasionally turn over until the potatoes are lightly browned and beginning to get crispy. Turn off heat.

Divide the hash evenly in the pan, forming into two “nests”. Make a hole in the center of each and crack an egg there.

Place the pan in the preheated oven and broil on the second-from-top rack until egg yolk is soft-set, about 1-2 minutes.

Remove immediately and top with cheese if desired. Sprinkle with pepper and scallions. Use a spatula to transfer to plates and enjoy!