Welcome all! Papa G here Today I present my Creole sausage and eggs
This is one of my favorite one pot recipes With a zesty tomato cream sauce and just a hint of spice, this recipe offers a perfect balance for any breakfast, brunch or dinner Let's get started To a skillet on medium-high heat, add 8 ounces of loose breakfast sausage Cook until browned; breaking it up into little pieces as it cooks
When done, remove the sausage to a paper towel-lined plate to drain Using the same skillet, melt 2 tablespoons of unsalted butter Now add some diced green onions; celery; and bell pepper Cook for about 2 to 3 minutes until softened Add some minced garlic and cook for about 30 seconds more
To the vegetables, add 2 cups of original V8 tomato juice Now add salt; ground black pepper; oregano; some dried basil; garlic powder; just a little bit of red pepper flakes; some prepared horseradish; and finally a little heavy cream Give a mix to combine Let come to a simmer and cook for about 5 to 7 minutes to allow all the flavors to come together To help thicken our sauce we'll mix in one large egg yolk
Now return the cooked sausage to the sauce and give a mix to coat Now the sausage and sauce serves four, but you can cook as many eggs per serving as you like Here on the right, you'll see I'm doing 2 eggs per serving on some And on the left, only one The choice is completely up to you
Season the eggs with a little salt and a little black pepper Now cover and cook Here's another choice for you If you like your yolks a little runny, cook for about seven and a half minutes, if you prefer a more cooked yolk, about eight and a half to nine minutes Plate in a shallow dish or bowl
Add a little dried parsley for garnish and enjoy! There you have it folks! My Creole sausage and eggs The perfect recipe for any breakfast, brunch or dinner I hope you enjoyed this video If you did, please like and consider subscribing Thanks for watching and I'll see you next time!