Breakfast 1: Eggs and breakfast medley

When you bring the tube sausage back from the grocery, put it in the freezer. The next morning pull it out for about 15-20 minutes. This will let it soften some on the outer edge. Once it has softened some, slice the whole tube into about 1/2 inch disks. Remove the bag from the outer edge. Then put them in a zip lock, back in the freezer.

I use one disk per person I am cooking for. In this manner you can easily cut up the sausage into little squares any time you want them for breakfast. Or leave them in the disk configuration.

I cure my own bacon, I find it allows me to maintain the flavor profiles I like for cooking. Its fairly easy to do, as long as you have a little room in a refrigerator.

I would first try this cook with plain bacon of your choice. Then experiment with other flavor profiles.

Cube up the bacon into roughly the same size as the sausage.

Put the bacon and sausage into the pan on high heat. This allows some of the fats from the bacon and sausage to coat the pan.

Both of them will take longer to cook than your vegetables, so I give them a head start.

Cook them on high until they start to get a little brown. Stir often to keep them from getting burnt spots.

While the Bacon and Sausage are cooking, cut up the bell peppers into medium sized cubes. Roughly 3/4 to 1 pepper is enough for two people.

Also slice up your Red Onion. I find 1/2 a medium onion is good for two people. It is going to look like a lot of onion, no worries it will reduce down and add its flavors to everything in the pan.

The meats should be lightly browned by the time you cut up the vegetables. If they brown up and your still cutting, just turn the heat down to low will you finish up.

Once they are both cut up, adjust the flames under the pan to a medium flame. You want a nice slow even cook at this point.

Stir the meats and add your vegetables to the top of the cook. Add the Sea Salt over the top of the vegetables (about 1/2 tsp, don’t need a lot to make the flavors pop)

Resist the urge to mix everything in right away, give it a few moments to allow the salt to melt into the sweat from the peppers. Then mix everything together.

While the vegetables are cooking, cut up your garlic. I like to make them in a Julián style. You want them to be fairly large as they will reduce, releasing a lot of their flavor into the rest of the cook.

The garlic cooks rather quickly, so wait till your ready to cook the eggs before adding them into the pan.

In a separate pan, add 1 Tbls of butter (this is good for 2-Chicken, 2-Duck or 1-Goose eggs)

Set the heat to high (you want the pan good and hot when you add the eggs) I never turn the heat down on the eggs, but you do need to move quickly if you do this. You may need to turn the heat down or remove the pan from the burner after the first two eggs are done. You want to avoid burning the butter between the two sets.

If you are using a larger pan that can cook two sets at the same time I would add another Tbls of butter. Most of the butter is going to be left behind in the pan. If you have cast iron pans with helps with cleaning and seasoning of the pan.

Once you start to heat up the butter in the egg pan, add your garlic to the medley pan.

I like to leave it on the top of the cook to allow it to sweat for a little while. It helps to extract the garlic juices into the mix.

Once the egg pan is good and hot (the butter is starting to show signs of getting brown) Add in your eggs.

I usually cook over easy for this dish, you can cook them however you like your eggs in the morning.

I have found with goose eggs and duck eggs, it is best to cook them over medium for this. I fork the top of the yoke so that is spreads out a little more, allowing for a shorter cook time.

There is a lot of yoke in a goose eggs, if you were to cook them sunny side up or over easy, once they start to be consumed, the plate turns into breakfast soup :) Over medium allows for some soft yoke to get mixed into the medley, but is not overwhelming.

If your using cast iron pans:

After you scoop out the last plate of medley, add some olive oil to the pan while it is still hot.

I have found this make cleaning the pan much easier after breakfast.