I have a wonderful recipe that is from one of my trips to Milan, Italy. It wasn’t a breakfast meal, but a light evening meal. I made some changes, but it is very much like a northern Italy meal with sauces, vegetables, cheeses and mild sausage.
- 1 lb. of Italian Sweet Sausage
- Hash Brown package
- 12 Eggs
- Raw leaf spinach package
- Mozzarella Cheese
- Parmesan Cheese
- Bruschetta sauce
- (For 8-10 servings):
- Oven at 350
- Use a large cupcake pan
- Poach the eggs for each cupcake insert. Should be around 3-4 minutes so the yoke is still runny.
- Put into a pan of hot water, set aside until you’re ready to serve.
- Warm the Bruschetta sauce in a pan, set aside until you’re ready to serve.
- Mix the hash browns, room temperature butter and handful of mozzarella cheese.
Place the mixture of hash browns with butter and Mozzarella cheese, into the cupcake pan(s), covering about 2/3 of the cupcake area.
- Cook in cupcake pan(s) for 25-30 minutes so they are cooked crispy-brown on the edges.
- Take the cooked hash brown mix out of the pan and place on plate.
- Put 2 or 3 tsp of sausage onto the hash brown mix so the bottom is covered.
- Sautee the leaf spinach in butter.
- Put the poached egg on top of the sausage.
- Place about 6-8 sauteed leafs of the spinach in the middle so it’s touching the center of the egg.
- Dribble the bruschetta sauce over the egg and partially cover the spinach.
- Sprinkle the grated Parmesan cheese on top of the sauce.
If you don’t serve the dish right away:
- When you’re ready to serve, put the cupcake pan with the hash brown mix into the oven for about 5-10 minutes to make sure they are warm; heat the bruschetta sauce so it bubbles a little.
- Take the cupcake pan out of the oven.
- Put a poached egg into the little valley in the hash brown mixture.
- Put 2-3 tsp. of the Sweet Italian Sausage on top of the egg.
- Spoon the bruschetta sauce in the middle, then down one side.
- Sprinkle a little of the grated Parmesan cheese on top to give it a nice color with the Bruschetta sauce.
Serve with a little fruit or melon compote.
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