Tuesday, August 12, 2014

Sunnyside Up Eggs and Pork Sausage

Sunnyside Up Eggs and Pork Sausage
I just recently learned how to cook sunnyside up eggs. I know, I know...It's not rocket science. Actually, cooking sunnyside up eggs ended up being easier than cooking scrambled eggs. Even the clean up has been easier. The basic golden rule is...wait for it...butter. Lots of grass fed butter. Or ghee. I like using ghee when I can (ghee is clarified grass fed butter). Using lots of butter makes for super easy cleanup because the eggs slide right out of the skillet and onto whatever delicious food you may (or may not -- who needs anything else!) have on your plate.

2-4 Pastured Eggs
2-3 Tablespoons of Grass Fed Butter or Ghee
1lb of Pork Sausage
Salt/Pepper to taste
2-3 Handfuls of Baby Kale

1. Heat a large cast iron skillet over medium/high heat and drop in your pork sausage. Stir it occasionally so it doesn't burn while you're cooking the eggs.
My pork sausage from Blue Valley Meats. Nice and local.
2. Heat another small/medium cast iron skillet over medium heat and add the grass fed butter/ghee.
Lots. Of. Butter.
3. Once the butter is shimmery and melted (but not burning), crack your eggs gently into the skillet.
Eggs in the skillet, ready to be covered.
4. Cover the eggs and let them cook for 2-5 minutes depending on how well you like everything cooked (and how solid you want the yokes to be).
Cover the eggies ;).
5. Plate some baby kale and pork sausage for a bed and then add your sunnyside up eggs on top! They should slide easily out of the skillet if you used enough butter.
Breakfast is served.
6. Enjoy!

Thanks for reading!
-Perry, The Simple Paleo Cook

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