After shopping at the Red Stick Farmers Market, breakfast was in order. John’s creativity was driving and Saturday Market Eggs evolved.
All of our ingredients came from the Baton Rouge Red Stick Farmers Market. These included Amato’s Hot Sausage, Rocking R Dairy Goat Cheddar, Forte Grove Lemon Rosemary Bread, Glaser Farms Spinach and Beard Family Farm Eggs.
Enjoy! Mais C’est Bon!!
Saturday Market Eggs
Per Serving
- 1 egg
- 3 spinach leaves
- 1T sausage, chopped
- Cheese to garnish
- Season to taste
- 1 slice bread, toasted
- Olive Oil
In a cast iron skillet, slightly render the sausage and remove. Place spinach in skillet, wilt and remove. Add 1 teaspoon olive oil to skillet and heat to medium. Poach egg in skillet covered for 3 minutes or until cooked to taste. Season egg to taste. Place toast in plate, top with spinach then poached egg; garnish with cheese and sausage.
