Jamey, Phil and I share a love for the Food Network (and reality shows on Bravo including The Real Housewives of NYC). Our conversations typically turn to the new “Ina” or the unknown and suspected sexual orientation of Anne Burrell. Pretty mindless and inappropriate but always entertaining. They love Anne Burrell and I love her recipes but her personality can overwhelm me at times.
Jamey and Phil picked out two of Anne’s recipes to make for breakfast in the mountains. After a late night birthday celebration the evening before, we had more patients than cooks in the house the next morning. Since I was more mobile than the rest, I took the driver seat and put together brunch.
If I made this again, I would definatly remove the first step. The sausage has plenty of fat in it already, and if you want the taste of garlic and red pepper flakes, just throw them in with the mixture. I found the sausage and mushrooms a bit heavy with the additional oil. Other than that minor change, it was a great breakfast. I served homemade hashbrowns on the side – but a good piece of toast would have been a better tool to clean up the last bits of goodness.
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pound fennel sausage, casings removed
- 1 pound cremini mushrooms, stemmed and sliced
- Kosher salt
- 4 sage leaves, finely chopped
- 1/2 cup dry white wine
- 8 eggs
- 6 ounces Gruyere cheese, grated
Special equipment: 8 (6-ounce) ramekins
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
Serve with grilled bread rubbed with garlic, if desired.