(Click each picture to make it larger, click #4)
Poivron Rouge? That sounds fancy! It’s a ground sweet red pepper. Give it a try, you’ll like it.
Ingredients (will make two of these):
-2 sausage, removed from casing
-2 garlic cloves, mashed
-2 eggs, white separated from yolk. Keep both white and yolk
-1 basil leaf
-1 sprig rosemary
-1 tsp. Turkish oregano
-1 tbsp. Poivron Rouge
-1/2 cup white wine
-1 tsp. Parmesan cheese
-1/2 tsp. Sel De Mer or any other sea salt
-4 strips bacon, cooked
Pre-heat oven to 400F. Place the sausage in a muffin baking pan leaving a large indent in the middle as shown in the picture above. Place the mashed garlic on top of the meat then place in oven, cook for 10 minutes in the oven. While your meat is cooking take a small sauce pan on medium heat and mix in the basil, rosemary, oregano, poivron rouge, and white wine. Simmer for 7 minutes stirring frequently. After the 7th minute add your Parmesan cheese. Open the oven (after the 10 minutes of the meat cooking) and pour the egg white on top of the meat. Close oven and set oven to broil. Cook for 2-3 minutes. Remove from oven, place the egg yolk on top then let rest for 2-3 minutes. Pour the poivron rouge sauce over the egg yolk. Garnish with bacon and serve.
Enjoy,
Eric
Wow – this looks amazing! Does the egg yolk ‘cook’ from the residual heat of the sausage and the sauce on top? I love the presentation.
Yes. I know it’s a little weird but it works.
Poivron Rouge caught my attention! Gorgeous presentation for this delicious dish!
That’s a huge compliment coming from you. Thank you so much!
Eric
Fantastic presentation! I love evrything with eggs and oregano.
Thanks! It’s one of my favorite creations.
Eric
You’re whipping up some good stuff over here. So impressive!
Wow. Thank you!
Eric
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