Sausage-Provolone Patties With Fried Eggs
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
White Wine (dry)1 clove
Garlic (minced)1 tbsp
Parsley (chopped fresh)1 tsp
Dried Sage1 tsp
Red Pepper Flake3 tsp
Sugar1 cup
Provolone Cheese (diced)1 tbsp
Vegetable Oil8 large
EggDirections:
1
Put the bacon in a medium saucepan and fill with water
2
Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry
3
Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine
4
Cover and refrigerate at least 1 hour and up to 4 hours
5
Transfer the pork mixture to a food processor and pulse until coarsely chopped
6
Transfer to a bowl and stir in the cheese
7
Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick
8
Put on a plate, cover and refrigerate at least 1 hour
9
Heat the vegetable oil in a large nonstick skillet over medium heat
10
Add the sausage patties and cook until browned on both sides, 8 to 10 minutes
11
Transfer to a plate and tent with foil to keep warm
12
Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes
13
Serve with the sausage patties
14
Photograph by Anna Williams