Tag Archives: Tassajara

Baked Eggs with Sausage-Zuke Saute

22 Sep

Baked Eggs with Sausage-Zuke Saute (Eggs adapted from the Complete Tassajara Cookbook)
Serves 2

Organic ketchup (or tomato sauce, or salsa)
4-6 eggs (2-3 per person)
Salt and pepper
2 oz shredded cheese of choice (I use Bergenost)
8 oz sausage of choice (casings removed if it’s in link form)
1 medium zucchini, washed and chopped (no need to peel or seed)

Heat oven to 325F.  Butter as many wells in a muffin tin as you need, 1 for each egg you’re using.  Put about a teaspoon of ketchup in the bottom of each well.  Crack your raw eggs on top of the ketchup (don’t be a show-off…crack ’em into a cup first, so you don’t have to fish shell bits out of egg white AND ketchup goo).  Sprinkle with salt and pepper.  Snip some chives over each egg and top with a sprinkle of shredded cheese, about 1 oz per person.  Bake in preheated oven until just set (may still jiggle very slightly in the center); cooking time will vary by oven.  For me, this is 13-15 minutes.

While your eggs are baking, heat a saute pan over medium heat.  Brown  your sausage and break it up with a spoon.  When the sausage is fully cooked, stir in your chopped zuke.  Saute until the zuke is tender.  If you’ve got a lot of delicious brown bits on the bottom of your pan, pour in a couple tablespoons of water and stir it around; as it boils off, it’ll loosen all those delicious brown bits.  If your zuke saute is done before your eggs, just pull it off the heat and set it aside.  Mine were done just about the same time.  Serve them up together, perhaps with a mug of tea and an apple on the side like I do, and enjoy!  🙂