I have been telling D for some time now that I will make him eggs for breakfast. Finally, I came through. I had eggs that I need to use up, along with some sausage leftover from stuffed tomatoes so Sunday morning I set out to make him breakfast (somewhat grudgingly as I did not feel well, but I promised...).
Serves two (small portions)
- 3 Eggs
- Salt
- Pepper
- Onion or Shallot sliced
- Dash of milk
- Shredded Monterrey Jack
- Half link of Spicy Italian Chicken Sausage
- Dash of Tabasco
- Spoonful of Pesto (optional - add if you have)
- Grilled Tomatoes (optional - I would have liked to do these but we did not have tomatoes)
- Yeast Rolls or Toast
Saute onions until glassy. Add sausage to pan (mine was previously cooked as it was leftover). Combine eggs, salt, pepper, and milk in a small bowl and mix until blended. Once onions are cooked, pour eggs into pan and scramble. Add cheese and a dash of Tabasco, fluff eggs and remove to a plate. If using pesto, mix it in and season as desired. Serve with buttered toast or garlic toast.
If cooking tomatoes, brush with olive oil, salt and pepper then grill for a few minutes on each side. As an option you can rub with garlic.
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