Kicked-Up Country Breakfast -Emeril Lagasse Style

Ingredients

• 1/2 lb pork sausage, removed from casings
• 1 tablespoon unsalted butter, more as needed
• 1 cup chopped yellow onion
• 1/2 cup chopped green bell pepper or red bell pepper
• 1 1/2 teaspoons spice essence, recipe follows
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced garlic
• 1 large idaho potato, peeled and cubed
• 1/4 cup chopped fresh parsley
• 1 cup chicken stock
• 4 large eggs
• 1 cup shredded sharp cheddar cheese
• hot toast or tortilla, accompaniment

Directions

1. 1

   Heat a large frying pan over medium-high heat.

2. 2

   Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.

3. 3

   Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.

4. 4

   Add the garlic and cook for 30 seconds.

5. 5

   Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.

6. 6

   Add the parsley and chicken stock, stir well, and bring to a boil.

7. 7

   Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.

8. 8

   With a spoon, make 4 indentations in the mixture, and break an egg into each.

9. 9

   Cover and cook until the eggs are set, about 4 minutes.

10. 10

    Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.

11. 11

    Serve immediately with hot toast or tortillas.