Scrambled Eggs with Wild Boar Sausage Hash on Brioche
Ingredients
6 Eggs
¼ Cup of milk
5 slices of Brioche Bread
6 Wild Boar Sausage Links
1 Roasted Red Pepper
1 Roasted Green Pepper
1 Medium Onion Diced
1 Cup of shitake mushrooms
3 Gloves of Garlic
Salt & Pepper
3 Tbsp Olive Oil
4 Tbsp of Melted butter
Directions
Wild Boar Hash
1. Dice the Wild Boar Sausage, Roasted Red & Green Peppers, and Onion
2. Mince Garlic
3. In a sauté pan heat olive oil
4. Add Sausage and cook until half-way cooked through
5. Add the Red & Green Peppers, Onion, garlic, and mushrooms
6. Season with salt and Pepper
7. Cook until Sausage is completely cooked through
Brioche
1. Slice Brioche into 1 inch thick slices
2. Using a knife or biscuit cutter, cut out a small circle in the center of the brioche slices. Make sure not to cut all the way through. It should look like a circular indentation in the center
3. Brush each slice with melted butter
4. Place each slice on sheet tray and toast in a 400-degree oven for 5-8 minutes or until bread start to brown.
5. Once the bread is toasted, remove from the oven and keep warm
Eggs
1. In a bowl whisk eggs and milk
2. In a sauté pan melt 2 Tbsp. of butter
3. When the pan is nice and hot, pour eggs into the pan
4. Scramble eggs by constantly moving the eggs in the pan as they cook. Once the eggs are cooked, remove pan from the heat, and season with salt and pepper to taste.
To Serve
Place a slice of the brioche toast on a plate and place the scrambled eggs into the center indentation. It’s ok to pile the eggs a little high. Then spoon the hash on top and around the slice of brioche toast.
