Sausage & Egg Cup Recipe
Ingredients
| Dry chervil or savory leaves | ||
| Egg | 1 | |
| Half and Half | 1 Teaspoon | |
| 2 precooked tiny link sausages | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Butter a 10-ounce custard cup or 1-cup ramekin.
Sprinkle with chervil.
Carefully break egg into the cup; top with half-and-half and sprinkle with salt and pepper.
Arrange sausages around egg and sprinkle with paprika.
Bake in a 400° oven for about 10 minutes or until egg is set to your liking. (Baked eggs continue to cook slightly after removal from oven.)
Sprinkle with chervil.
Carefully break egg into the cup; top with half-and-half and sprinkle with salt and pepper.
Arrange sausages around egg and sprinkle with paprika.
Bake in a 400° oven for about 10 minutes or until egg is set to your liking. (Baked eggs continue to cook slightly after removal from oven.)
Chef
