Lettuce for breakfast? I love it. And when cooked in the flavor from Andouille and then taking a bite of warm egg yolk… well, it jump-started my day. But you can enjoy this recipe for dinnertime as well.
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Ingredients
1Romaine lettuce heart
2 tablespoonsolive oil
Salt and pepper, to taste
3 oz.Andouille sausage, sliced and cooled
2-4eggs
1/4 cupsharp cheddar cheese, grated
Preparation
1
Trim away any brown or discolored leaves or leaf edges from lettuce. Take a sliver off the stem end to get rid of the brown part.
2
Heat oil in large skillet over medium-high heat and saute until well browned all around. Be careful of any splattering grease!
3
You may need to turn it a couple of times. Reduce heat to low, add sausage, cover and simmer 4 minutes. Meanwhile, poach eggs to your desired doneness.
4
Remove romaine and sausage to a serving plate, top with poached eggs and cheese.Serve while hot.
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