Kicked-Up Country Breakfast

1. 1

   Heat an electric skillet or large frying pan over medium-high heat.

2. 2

   Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.

3. 3

   Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes.

4. 4

   Add the garlic and cook for 30 seconds.

5. 5

   Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.

6. 6

   Add the parsley and chicken stock, stir well, and bring to a boil.

7. 7

   Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.

8. 8

   With a spoon, make 4 indentations in the mixture, and break an egg into each.

9. 9

   Cover and cook until the eggs are set, about 4 minutes.

10. 10

    Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.

11. 11

    Serve immediately with hot toast or tortillas.

12. 12

    Combine all ingredients thoroughly and store in an airtight jar or container.

13. 13

    Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.

14. 14

    Published by William and Morrow, 1993.

* Per serving · 4 servings · Values may vary.