Sausage & Egg Breakfast Bites

Here’s a nice, versatile way to prepare eggs. I used onions and red and green bell peppers, but any vegetable will do. You can eat them cold or hot, but I prefer them hot.

Sausage bites

Sausage & Egg Breakfast Bites

INGREDIENTS:

  • 1 small bunch of dark greens, such as kale, Swiss chard, beet greens or spinach
  • 1-2 cups of crumbled, uncooked sausage
  • 8-10 eggs
  • a small bunch of parsley or other fresh herb

METHOD:

  1. Preheat the oven to 375 F.

  2. Slice the greens into thin strips (if using kale, removed the stems). Saute in oil or butter over medium heat for several minutes, then add the crumbled sausage.

  3. Continue to saute until sausage is basically cooked, then turn off heat.

  4. Whisk the eggs then stir in the parsley, kale and sausage.

  5. Pour into a greased 8?ó8 pan. Bake 20-25 minutes.

  6. Let cool slightly before cutting into squares.

Greek Salad

Tired of plain old salads? Here’s a quick, easy, and tasty one. I always have homemade vinaigrette on hand so I used that instead of the olive oil and vinegar.

Greek Salad from French Food at Home

INGREDIENTS:

  • 1 English cucumber, finely diced
  • 5 tomatoes, diced
  • 1 medium red onion, very, very thinly sliced
  • 1 green pepper, seeded and finely diced
  • 11 ounces /300 g kalamata olives
  • 7 ounces /200 g feta cheese, crumbled
  • 2 tablespoons capers
  • 1 heaping tablespoon dried oregano
  • 1/2 cup /125 ml olive oil
  • 2 tablespoons red wine or Jerez vinegar (sherry), plus more to taste
  • Drop balsamic vinegar
  • Salt and freshly ground black pepper

METHOD:

In a large bowl, combine the cucumber, tomato, onion and pepper. Scatter over the olives, feta, capers, and oregano. Add the olive oil and vinegar and toss the salad well to coat. Season with salt and pepper. Taste to check the seasons and add more vinegar, salt, or pepper, as needed. Serve.

Poulet Basquaise

I made Poulet Basquaise.

INGREDIENTS:

  • 1 whole chicken about 4 lbs. cut into 8 pieces
  • salt and black pepper
  • pinch of cayenne pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 red bell peppers cut into julienne
  • 2 green bell peppers cut into julienne
  • 1 onion thinly sliced
  • 16 ounces canned Italian plum tomatoes
  • 1/2 cup of white wine
  • 1/2 cup water
  • 1/2 cup light chicken stock or broth
  • 3 sprigs of flat leaf parsley finely chopped

METHOD:

  1. Season the chicken all over with the salt, pepper and cayenne. Heat a large pot over medium high heat and add the oil. When the oil is hot add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only! Remove chicken with tongs and set aside on a plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping – as always – to get the good stuff up. Cook until the wine is reduced by half then add the water and the chicken stock. Return the chicken to the pot, making sure to add all the juice that’s accumulated on the plate while it rested. Cover the pot and allow to cook on low heat for about 25 minutes, then remove the chicken to your serving platter.

  2. Crank up the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve immediately.