If you’re a regular reader, you’ll probably notice that I like using sausage and eggs in my brunch dishes. Sausage packs big flavor because of the spices it contains. As for eggs, I love them with runny yolks. I relish that simple, satisfying creaminess. It grounds me in home and good health and–permit me to wax poetic here–fills the crevices of my soul with its warmth. And in the process of eating, all is right with the world again.
I wish you a happy weekend.
3 garlic cloves, diced
7 cherry tomatoes, cut in half
2 heads of bok choy, stalks sliced thinly and green parts left intact
2 cups bean sprouts
2 sausages (I used hot Italian for heat and mega spice)
2 eggs (I prefer brown)
salt and pepper to taste
Heat up your choice of oil in a medium sauce pan and sauté the garlic and tomatoes. Add the bok choy and bean sprouts. Take the sausage out of the casing and add to the pan, using a spatula to break apart the meat into chunks. Pour enough water into the pan to cover about 3/4 of the way to the top of the ingredients. Add the salt, pepper and sesame oil. Cover and cook on medium-high heat for up to 30 minutes. Check occasionally to see if you need to add more water. When it’s done cooking, there should be a little sauce left at the bottom of the pan.
Remove the ingredients from the pan, add some oil and fry the eggs sunny-side up, then lay them atop the dish.