Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Egg & Cheese Low-Carbojydrate
Meats
Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1/2 cup finely chopped onions
3/4 cup chicken stock
2 cups green peas
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander(cilantro)
1/2 teaspoon sugar
Salt
freshly ground black pepper
1/4 pound garlic-seasoned pork sausage -- cut in thin
strips
4 egga
In a heavy 10 in skillet, melt the butter over moderate heat. When the
foam has almost subsided, add the onions, and, stirring frequently, cook
for eight to ten minutes, until golden. tir in the stock, peas, parsley,
coriander, sugar, 1/4 teaspoon of salt and a few grindings of pepper, and
overlap the sausage slices around the edge of the pan in a circle. Bring
to a boil over high heat, then reduce the heat to low, cover and simmer
for five minutes. Break the eggs into the skillet, keeping them well
apart. Sprinkle the eggs lightly with salt and pepper. Cover and cook
for three or four minutes, until the egg whites are set. Serve at once.
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NOTES : This recipe should be part of the repertoire of every
self-respecting bachelor. It'll impress your ladies. Easy to cook,
it will ensure that a woman willl never hold you hostage.
