Kicked-Up Country Breakfast -Emeril Lagasse Style

" I love Emeril Lagasse. I don't always picture myself making the food he does, but I love to watch the man work. This looked excellent. Can't wait to make it for myself!"
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Ready In:




  • Heat a large frying pan over medium-high heat.
  • Add the sausage and cook, stirring to crumble, until browned, about 3 minutes.
  • 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.
  • Add the garlic and cook for 30 seconds.
  • Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes.
  • Add the parsley and chicken stock, stir well, and bring to a boil.
  • Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.
  • With a spoon, make 4 indentations in the mixture, and break an egg into each.
  • Cover and cook until the eggs are set, about 4 minutes.
  • Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese.
  • Serve immediately with hot toast or tortillas.

Questions & Replies

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  1. I made this for a special Sunday breakfast. I found it took a lot longer to cook than the time in the recipe. It did have good flavour though & I liked the fact that it was a one-skillet meal, & as with most of Emeril's dishes, it was definitely "kicked up" :-). Would make this again, but definitely only as an occasional treat, because of the high fat content. Thanks for sharing.
  2. Seriously tasty. I used boiled potatoes and so left out the chicken stock, only using stock cube, no liquid. Perfect.


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