on a wet afternoon that made the whole day feel like it was a sin to be out of bed.
The early afternoon was the magical moment where time was still, all was well, and I could finally eat.
Normally, I breeze through breakfast sipping on a cup of herbal tea and taking big bites of toast to get it out of the way. Breakfast is just so that I don't feel like a beast when I'm trying to get the kids ready for school. As soon as the sugar hits my bloodstream I'm golden, and herbal tea and toast nails that perfectly.
But if you haven't eaten anything by 2:02pm you're full on hungry.
Toast and herbal tea will still be consumed but why don't we throw some good ol' sausage and eggs on top of that toast and call it a meal?!
Sausage and eggs together is a breakfast classic. I don't know who came up with it, what culture started it, or if someone even had to come up with it, because it's so obvious how well they compliment each other no one really should take credit for the genius behind a well prepared breakfast with sausage and eggs.
Brazilians, eat sausage and eggs but slightly different than Americans.
For one thing, we're all about the sauce. Food needs to be wet, dripping down your chin.
First you make the sausage, you season it just so. The juices from the sausages, tomatoes, onions, and parsley, mix together into a prime brothy sauce. You separate the sausage mixture from the broth leaving a welcoming pool for your eggs. Then crack -- the eggs are poached in the bubbly broth.
I love watching the eggs cook and inflate with color
when Enzo is fully involved in building a pirate ship and Maria is resting her tired baby body
and I have time to sit and fully enjoy my meal.
Brazilian Breakfast of Sausage and Eggs
360g of fully cooked chicken sausage
1 medium onion
4 Roma tomatoes
2 Tbsp unsalted butter
2 teaspoons chopped Fresh Italian Parsley
1/3 cup water
salt and pepper to taste
- Chop the sausage into small pieces. I use my food processor and pulse at 3 second intervals until I reach the consistency that I want.
- Using a food processor or a blender puree the onion. A medium onion should yield 1 cup of pureed onion. The texture is just like that of apple sauce.
- Peel the tomatoes and chop them into cubes.
- For chopping herbs I like to use my kitchen shears. Separate 2 teaspoons of chopped Italian parsley.
- Melt the butter over medium-high heat on a frying pan and add the sausage, pureed onions, tomatoes, and Italian parsley. Mix continuously for 3-5 minutes, until the tomatoes are soft.
- Add 1/3 cup water and mix for a couple seconds.
- With a wooden spoon or a spider skimmer move the sausage mixture to the side of the frying pan. The majority of the broth should be adjacent to the sausage.
- Crack the eggs into the broth. Season with salt and papper to taste and poach for 3 minutes putting a lid on top of the frying pan.
- Remove from heat and serve warm over toast drizzled with olive oil.
Now, if you're really going for a full on Brazilian breakfast your bread of choice would be the classic pao de queijo, the famous Brazilian cheese bread which is naturally gluten free (high-five). But since I hardly eat breakfast anyway I'm thinking of having my next sausage and egg combination be on top of a pizza. Food Wishes made one fine Sausage and Egg Pizza that I want to try with my variation of Brazilian sausage and eggs. After all, in our home, Friday nights are pizza nights.
Baby Maria is wishing everyone a lovely three day weekend.
I hear it's quite coldy in some places right now