Chicken Sausage Breakfast Toady

And now for something completely different! Let’s call it a Chicken Sausage Breakfast Toady!

Cut a slit down the center of a Chicken Sausage, leaving about 1/2″ uncut on each end. Push a bamboo skewer through and push the sides out to create a void.

Put this in a Kerrygold Grass-fed buttered (or Moroccan Olive oiled) skillet, cover and cook over a medium heat for a few minutes. The sausages are fully cooked already, but I didn’t want to add cold eggs to cold sausages. Add chopped onions and red bell pepper to the void, cover and cook for a few more minutes.

Turn the heat to medium low and crack in two eggs. Season with fresh cracked black pepper and pink Himalayan salt. Cover and cook till the egg is done, about 5 minutes. Top with fine shredded Mexican cheese. I topped this with some fresh garden basil and Italian flat leaf parsley. Cover till the cheese melts a bit. Dust with paprika.

What a delightful bite! Great way to start the day.