It was either this or Frankenberry.
Breakfast around the homestead is usually a cup of tea or coffee with a banana on the side. But when my plans to cook a sausage and pepper appetizer for the Game Day feature fell through over the weekend, I opted to turn that into a delicious brunch with the lady in the house who eats the food I make.
She was impressed.
2 sausages, diced
1/4 cup green pepper, diced
1/4 cup yellow onion, diced
salt and pepper
1/2 cup heavy whipping cream
fresh chives, chopped
2 slices crusty Italian bread
Cook the diced sausage in a hot pan over medium. During the last minute or so of cooking, add the peppers and onions to sweat them in the pan with the cooked sausage, then place the pan in the oven to keep warm, or transfer the sausage, pepper and onions to an oven-safe bowl and keep warm that way.
To make the cheese sauce, heat heavy cream over medium, then simmer when it starts to bubble slightly. A burnt sauce along with the cheese is not good. Once the cream is simmering, add the provolone cheese. Too much cheese is going to make the sauce clumpy, so add some, whisk it in and taste. If you want more cheese, use more. I’m not going to stop you. Whisk in most of the chives. Once it has the desired taste you’re looking for, turn it down to low and let it simmer for a few minutes while you cook the egg.
Fry the egg any way you like.
Toast the bread until desired brown nook and cranny golden deliciousness.
Top the bread with the sausage mixture, then top carefully with the fried egg. Carefully spoon some of the cheese sauce on top, then garnish with remaining chives.