Brunch isn’t BRUNCH unless it’s topped with a fried egg! 🍳
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Your Own Blended Pork Sausage and Fried Eggs
RECIPE COURTESY OF ALEX GUARNASCHELLI
Total: 25 min
Prep: 5 min
Cook: 20 min
Yield: 4 to 6 servings
1 pound ground pork (lean but not too lean)
1 teaspoon chile flakes
1 teaspoon fennel seeds, toasted
1/2 teaspoon cayenne pepper
1/2 cup breadcrumbs, toasted
1/2 cup finely grated Parmesan
1 tablespoon canola oil
2 to 4 tablespoons unsalted butter
4 to 6 eggs
Put the meat in a large bowl and mix together with your hands. Add a good pinch of kosher salt, the chile flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan. Mix to blend and then form the meat into small 2-inch patties.
Heat the canola oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steam. Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side. Touch them to make sure they are still tender and somewhat yielding in the center. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates.
Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired. Repeat with additional eggs. Put the eggs on the patties and serve immediately.
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Alex’s Guarnaschelli’s Homemade Pork Sausage and Fried Eggs | Alex’s Day Off | Food Network