Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 36
New Joe’s Special Joe’s Special is an egg dish that originated in San Francisco. A chef that I worked for called Louis Ludwig introduced the dish to me when I was a pastry chef at Gainey Ranch. He said that it was served at breakfast at many restaurants in the City by the Bay and was a combination of ground beef, eggs, and spinach. This version that I made in one of the breakfast classes features chard instead of spinach and Italian sausage in lieu of the ground beef. I like to serve it with hot buttered sourdough toast. Makes six servings Ingredients: 1 bunch Swiss chard, washed and tough stems removed 1 pound Italian sausage, removed from casings 1 small onion, peeled and chopped 3 tablespoons olive oil 2 tablespoons butter 12 large eggs 1/2 cup Parmesan cheese, grated Procedure:
ОглавлениеChop the Swiss chard. Place the sausage and onions in a large skillet and cook until the sausage is nicely browned and the onions are soft. Drain off almost all fat.
Add the chard to the sausage mixture and cook it until it softens and wilts. Season the chard with a little salt and pepper.
Whisk the eggs and add them to the skillet. Scramble the eggs just until they are done.
Divide the eggs between six plates and sprinkle each serving with some of the Parmesan cheese and serve.
