- 1 pound Breakfast Sausage (from page 264 if you own a copy of the book, or store bought)
- 6 eggs
- 1 green onion, sliced
- Salt to taste
Preheat oven to 350°F.
Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.
Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.
Top with a sprinkle of salt and a few slices of green onion.
Bake until the eggs are set, about 30 minutes.
Dervied from Mark’s Daily Apple
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