I’ve been on a health kick lately as you’ve probably noticed in my posts about Acai Bowls, Spicy Turmeric Ginger Tea, Orange Hazelnut Ricotta Breakfast Parfaits, and Yoga. But deep deep down at the root of it all I’m a southern cookin’ comfort food kind of girl. Every once in a while I have a primordial urge for some down home cooking. These bitter cold days and the threat of another 10 inches of snow inspired me to make a stick-to-your-ribs kind of breakfast this morning.
I looked around my kitchen and started grabbing things that needed to be used while they were still fresh. Then as a last minute “ah-hah!”, I threw in an egg so I could call it breakfast!
I didn’t totally abandon myself to nutritional suicide though. We’ve got organic kale and organic tomatoes packed with vitamins and fiber, lean protein, and organic eggs here. You could easily remove the bread from this equation or substitute it with another heart-healthy whole grain option.
Looks good enough for breakfast or with a glass of Pinot Noir for dinner.
Rustic Sausage and Kale Homemade Crouton Hash with Fried Egg
Makes 2 servings
*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible
- 2 links turkey Italian sausage (sweet or hot), or any other type of sausage you like (if using regular breakfast sausage, you’ll need a total of 6 links)
- 2 Tbsp. olive oil, divided
- 1 small onion, cut into 1 inch squares
- 2 slices Miche sourdough bread or any other type of rustic bread (not sandwich bread), cubed
- 1 tsp.dried oregano
- 1 tsp. hot Hungarian paprika (you can also use regular or smoked paprika)
- 1/8 – 1/4 tsp. dried red chile flakes
- 8 stems kale, stems removed and roughly chopped into large pieces
- 16 grape tomatoes
- 2 eggs
- salt and pepper to taste
- hot sauce (optional)
- Working with one sausage link at a time, squeeze the sausage mixture out of its casing into four equal parts and roll with your hands into a meatball. If using breakfast sausage you could simply cut each link into 3 pieces.
- Heat 1 tsp. olive oil over medium high heat in a 12 in. sauté pan. When the oil is shimmering, add the meatballs. Do not move them until they are brown on the bottom and easily turned onto another side. Brown all sides evenly and cook through completely. Drain on paper towels.
- Wipe any excess oil out of the pan with a paper towel, but do not wipe out the flavor-packed fond on the bottom (the meat that sticks to the bottom of the pan).
- Add 1 Tbsp. olive oil to the same pan and heat over medium heat until shimmering. Add the cut up onions and bread cubes. Cook for 5 minutes, scraping up the fond, and tossing the pan often so the bread won’t burn.
- Add the dried oregano, hot Hungarian paprika, and dried red chile flakes to the pan, toss to coat evenly, and cook for roughly 30 sec. or until you start to smell the spices.
- Add the cooked sausage back into the pan along with the kale and tomatoes. Season with salt and pepper to taste. Mix everything together, trying to keep most of the kale towards the bottom of the pan, and cook for 3-5 minutes until the kale is wilted. Stir often.
- While the kale is wilting in the hash, heat 1 tsp. olive oil in a separate frying pan over medium high heat until shimmering. Crack in one egg, being careful not to break the yolk. Season with salt and pepper and cover the pan with a lid. It will spitter and spatter somewhat loudly. The goal here is to achieve a browned crispy bottom while steam cooking the egg white on top, leaving the yolks slightly runny. Remove the egg and drain on paper towels once the egg whites on top are no longer runny. Add 1 more tsp. olive oil to the pan and repeat this process with the second egg.
- To serve, split the hash between two plates and top each with a fried egg, some freshly cracked black pepper, and some hot sauce if desired.