More sausage! Brandon was supposed to make dinner tonight and well, I kind of took over. He wanted breakfast for dinner and I’m totally in to that, don’t get me wrong. Problem is, we’re going out of town, out of the country actually, for the next 5 days and I had some stuff I wanted to use up in the fridge. So we melded our ‘wants’ and came up with this beauty.
- 1 lb. link sausage*
- 6 eggs
- 1 green onion, chopped
- 1 avocado, chopped
For the sausage, use a knife to split the link 3/4 of the way through and use your fingers to split it flat. Cook the sausages in a saute pan, that’s on medium high heat, with the casing side down. Why? Because the casing needs to render out otherwise the sausage will curl up, won’t crisp up and will taste oddly chewy.
While the sausage is browning, whisk together the eggs with a bit of salt. Remember, the salt helps keep the eggs tender. After the sausage is done, scramble the eggs in the sausage renderings, however you like–runny, slightly runny, hard and rubbery.
To serve, lay a few sausage links down on your plate, top with eggs, spoon with salsa and then sprinkle the green onions and avocado on top.
*We used plain, breakfast sausage, simply because that’s all I had in the freezer. Crumbled sausage or Chorizo would be fab-u-lous here too. I’d be interested to hear how a smoked sausage, like Andouille would be.
**We used a chipotle salsa and it was magical. If I had green salsa, that would have been on there too!