Stuffing Hash With Fried Eggs And Arugula Food
STUFFING HASH WITH FRIED EGGS AND ARUGULA
Super-simple and super-satisfying - for breakfast, brunch, or supper.
Time 30m
Yield Makes 2 servings
Number Of Ingredients 4
Steps:
- Crumble sausage into medium nonstick skillet; cook over medium-high heat until no longer pink, about 6 minutes. Pour off fat from skillet. Add stuffing and cook until well browned, flattening with back of spatula and turning and flipping occasionally, about 12 minutes. Divide stuffing between 2 plates (do not clean skillet). Fry eggs over easy in same skillet. Top stuffing with eggs, then arugula. Season with salt and pepper; serve.
FRIED EGGS AND STUFFING
Steps:
- Heat non-stick skillet on medium high. Add stuffing. Cook until heated through, stirring occasionally (about 5 mins). Transfer to plates. In same pan add oil. Crack eggs into pan. Add desired salt. Fry until yolk is medium firm, flipping one (about 3 mins). Top stuffing with eggs.
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- In a cast iron skillet or other heavy bottomed skillet, heat the oil over medium high heat. When the oil is very hot and the oil slicks across the pan add the stuffing. Press down on the stuffing with a spatula so that the bottom starts to crisp and brown. Use the spatula to turn and flip the stuffing so that it can brown and crisp on the other side -- pressing down on stuffing with spatula to get full contact with the pan. Don't worry if the stuffing breaks up, it won't stay in a solid piece.
- Heat a frying pan over medium high heat. Spray with vegetable spray. When pan is hot, crack an egg into the pan and cook until the whites are mostly cooked. Sprinkle with salt and pepper. Serve as is for sunny-side up eggs or flip the egg and cook for another 30 seconds to a minute to completely cook the white for an over easy egg.
- Mound the stuffing onto plates and top each with a fried egg. Sprinkle with parsley (optional) for a little color and any of the optional garnishes. Enjoy with a Bloody Mary or Michelada.
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