Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Blended Pork Sausage and Fried Eggs
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 642
- Total Fat
- 49 g
- Saturated Fat
- 20 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 37 g
- Cholesterol
- 396 mg
- Sodium
- 548 mg
“To me, brunch is not brunch without a gooey fried egg!”
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 642
- Total Fat
- 49 g
- Saturated Fat
- 20 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 37 g
- Cholesterol
- 396 mg
- Sodium
- 548 mg
Ingredients
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Directions
- Put the pork in a large bowl and mix with your hands. Add a good pinch of salt, the red pepper flakes, fennel seeds, cayenne, breadcrumbs and Parmesan. Mix to blend. Form the meat into 2-inch patties (about 8).
- 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 brown instead of steam. Turn the heat to medium and brown the patties, 3 to 5 minutes per side (reduce the heat to medium-low if the patties are browning too quickly). Touch the patties 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 to a platter or individual plates.
- Wipe the skillet clean. Add 2 tablespoons butter and melt over medium heat. 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 more butter and eggs. Serve the eggs on the patties.
