CookEat Recipe
Shirred Eggs Deerfoot
Eggs baked over browned pork breakfast sausage and parsley tomato sauce in individual dishes.
Method
Steps
Step 1
Have one and a half gills of finished Filippini Tomato Sauce ready from the linked recipe and keep it hot. Preheat a conventional oven to 350°F. Set out six shallow ovenproof shirred-egg dishes, each with enough room for its sausage mixture and two eggs.
Step 2
Cut the six uncooked pork breakfast sausage links into half-inch pieces. Measure one teaspoon of melted butter into a sauté pan, add the sausage and fry briskly for about six minutes, tossing occasionally and adjusting the heat to prevent burning. Continue as needed until the pieces are browned and cooked through to at least 160°F before adding the sauce.
Step 3
Pour in all the measured tomato sauce and add the half teaspoon of chopped parsley. Mix lightly and cook for about five minutes, keeping the mixture hot. Retain all the sausage, sauce and pan contents.
Step 4
Divide the complete sausage and sauce mixture evenly among the six shirred-egg dishes.
Step 5
Carefully crack two eggs into each dish, using all twelve eggs. Distribute the half teaspoon of salt and two saltspoons of ground black pepper evenly over the complete six-dish assembly.
Step 6
Bake for about five minutes, continuing as needed until both whites and yolks are firm and the centres of the egg dishes reach at least 74°C. Remove and serve promptly in their dishes.
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