- 1 tablespoon olive oil
- 2 cups chopped smoked sausage
- 2 cups sliced wild mushrooms
- 2 teaspoons minced garlic
- 1 tablespoon minced fresh sage
- 8 eggs
- 1/4 cup heavy cream
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Essence, recipe follows
- 1/2 teaspoon salt
Heat the oil in 10-inch nonstick, ovenproof skillet. Add sausage and saute until it begins to brown, about 3 minutes. Add mushrooms and saute until golden, about 3 more minutes. Stir in garlic and sage and cook another 30 seconds.
In a blender combine the eggs with the heavy cream, pepper, Essence and salt and process briefly until frothy. Pour the egg mixture into skillet and cook, undisturbed, until the sides and bottom are set but center is loose, about 4 minutes.
Place under broiler and cook until mixture is just set on top and cooked through, about 3 to 4 minutes. Cool 2 minutes, invert onto plate and serve.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.