Friday, October 22, 2010
Great breakfast = great weekend
Recipe #48: Scrambled egg with Italian sausage
I have always loved American-style breakfast in restaurants, especially their omelettes or scrambled eggs. These breakfast add to the great memory of family trips. Sometimes during the weekends, we would have these breakfasts. In enjoying the meal, I get to reminisce the great feelings of vacations past, which brings about a great weekend.
1. 1/2 yellow onion, diced
2. 1 Italian sausage (any flavor you like)
3. 1/2 green peper, diced
4. 1/2 giant green pepper or 1 chili green paper, diced
5. 2 Tbsp. scallions (green onions)
6. 2 basil leaves
7. 1 Tbsp. oil
8. 4 eggs
9. black pepper to taste
10. pinch of salt
1. Cook sausage in pot until well done.
2. When sausage cools, remove skin. Tear into small bits.
3. In a skillet, add oil. On medium-high heat, when oil is slightly warm, add onions.
4. When onions are slightly soft, add sausage and continue stir-frying.
5. Add diced pepper. Saute until they are almost cooked, crack eggs into pan.
6. When eggs have slightly solidified, mix eggs and other ingredients and food using a spatula, breaking the egg into different pieces.
7. Add salt and pepper to taste, mix and put on plate.
8. Cut basil leaves into strips and add onto scrambled egg.
1. Sausage tends to be very rich. If you cook it first, it removes a lot of the oil. You can cook save some of the sausage for later use.
2. Sausage still produces oil when you stir-fry it, so you don't need to add so much oil.
3. Because sausage is also pretty salty, we only add a pinch of salt.
4. The sausage we use has a very strong basil taste, so we use basil only as a garnish.
5. You can use any pepper (red, green, etc.) you like. We use the ones picked from our backyard.
6. The recipe uses four eggs, but we use only one whole egg, and egg whites for the rest.