- 6 ounces thick-cut bacon, cut into 3/4-inch pieces
- 3/4 pound pork tenderloin, cut into 3/4-inch pieces
- 2 tablespoons dry white wine
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1/2 cup diced provolone cheese
- 1 tablespoon vegetable oil
- 6 to 8 large eggs
Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours.
Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour.
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.
Photograph by Anna Williams