Quail Eggs and Country Sausage on an English Muffin

Have you ever wanted something but you don’t know what? I wanted breakfast, but nothing too heavy. Something not too filling, but more than a quick bowl of cereal. Something that wasn’t going to turn my kitchen up-side-down.

I was sort of in the mood for Eggs Benedict. The more I thought about poaching eggs and making a Hollandaise Sauce, the lazier I became. Besides, I reasoned with my lazy self, I don’t have any ham or Canadian Bacon. Now we do keep those frozen, fully cooked Country Sausage patties in the freezer. These large patties are great on so many levels. The perfect size for biscuit and scrambled egg sandwiches.  Whip up some blueberry pancakes from scratch, or Cinnamon Bread French Toast with a side of Country Sausage. The patties are already cooked, all I need do is warm them in a skillet until sizzling hot. No fuss, no muss.  When Kiddo was a teenager, frozen pancakes and fully cooked sausage that could be zapped in the microwave were great to have in the freezer. He could zap a quick breakfast without destroying the kitchen. It could all be done on a paper plate. Rinse his fork, and out the door he went. The more I thought about it, the more I was craving sizzling hot country sausage. Oh, and we still had some quail eggs in the refrigerator. Yeah, and English Muffins. Yeah, a Quail Egg, English Muffin and Country Sausage Patty. That sounded perfect. Light, quick, with only a plate and a skillet to wash at the end. My tummy was satisfied without disturbing my lazy mood . . . The perfect breakfast for two.

Quail Eggs and Country Sausage on an English Muffin
1 English Muffin, split
2 Tablespoons Butter
2 Frozen Country Sausage Patties
2 Quail Eggs
Pinch Sea Salt
Pinch Black Pepper

Split English Muffin. Toast lightly. Spread 1 tablespoon butter on each muffin half, letting butter melt into all the little nooks and crannies.Keep warm until ready to serve.

While muffins toast, lightly fry sausage on one side until just thawed through. Using a small biscuit cutter or shot glass, cut a hole in the center of each sausage patty. Return patties to skillet and cook through.

Carefully cut through tops of two quail eggs. Empty each egg into small cup or shot glass. Season with salt and pepper.

When sausage is cooked through on one side, flip and place quail egg into center whole. When the quail egg is set (about 2 minutes) gently place the small “center”cut of the sausage over egg. The heat from the center cut will finish the egg.

Remove sausage patty/egg and place one patty on each butter-soaked muffin half. Serve and enjoy.

One thought on “Quail Eggs and Country Sausage on an English Muffin

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s