-
1
Whipped Maple: For whipped maple, using an electric mixer with a whisk attachment, whip 1/2 cup heavy whipping cream to stiff peak. Fold in 2 Tbs maple syrup. Set aside in the refrigerator.
-
2
Sausage Vinaigrette: For sausage vinaigrette, in a medium skillet over medium heat, combine 4 oz sausage, 2 Tbs onion, 1 tsp garlic, 1 tsp ginger, and 1 tsp sage. Cook, stirring occasionally and breaking up sausage, until sausage is browned and cooked through, about 5 minutes. Stir in 2 Tbs sherry vinegar, scraping up any browned bits in the skillet. Remove from the heat, cover to keep warm, and set aside.
-
3
Aspargus: For asparagus, preheat the oven to 350 degrees F. In a small bowl, combine 1 1/2 tsp oil and 1 1/2 tsp harissa*. Arrange asparagus on a rimmed baking sheet and spread with harissa mixture. Season with salt and pepper. Roast until tender, about 10 minutes. Squeeze juice from lemon over asparagus. Cover to keep warm and set aside. *Harissa, a Tunisian chile paste, is available in cans and jars at Middle Eastern markets and specialty food stores.
-
4
Eggs: While asparagus is roasting, for eggs, prepare an ice bath and set aside. In a medium saucepan of boiling water, cook 4 eggs for exactly 6 minutes. Transfer eggs to the ice bath and set aside until cool enough to handle. Peel eggs, then season with salt and pepper. Cover to keep warm and set aside.
-
5
Ham Cutlets: For ham cutlet, place flour in a large, shallow bowl. In another large, shallow bowl, whisk 2 eggs, 1 tsp mustard, and 1 tsp hot sauce. In a third large, shallow bowl, combine 1 cup panko bread crumbs, 2 Tbs parsley, 1 Tbs basil, 1 Tbs chives, 1 tsp tarragon, and 3 cloves minced garlic.
-
6
In a very large skillet over medium-high heat, warm 2 tablespoons lard. Working one cutlet at a time, dredge in flour mixture, egg mixture, and panko mixture. Add cutlets to skillet and cook, in batches if necessary and using more lard as needed, until golden and crisp, about 2 minutes per side. Transfer cutlets to a plate and cover to keep warm.
-
7
To serve, arrange cutlets on plates, and spoon on breakfast sausage vinaigrette. Arrange egg on top and asparagus along side. Garnish with whipped maple.
