Quick, easy, tasty. Another great thing about Egg-in-Hole is its versatility. I had planned to use asparagus, but it had turned on me. I think the key though is to keep the components similar.

INGREDIENTS

• Bread, use my rye
• 1 Egg
• Rosemary
• Thyme
• Quarter Stick Butter
• Ground Sausage
• Red Cabbage, or asparagus
• Olive Oil
• Marinara, I used jarred (OH… THE HUMANITY!!)
• Cheese, I went with sharp cheddar, use whatever (Why does no one give you grief about not making your own cheese but when it comes to a pasta sauce NOOOOOO… gotta spend 12 hours making that stuff just to use it immediately before it goes bad (no, I won’t let this go))
• Parsley (And yeah… I grow my own…)

EQUIPMENT

• 1 Pan
• 1 Plate
• 1 Coffee Cup
• 1 Small to Medium Bowl
• Spatula
• Sharp Knife
• Cutting Board

THE STEPS

• Pre-heat pan over medium high heat
• Thick cut your bread
• Make a hole in bread
• Set aside bread
• Slice your sausage along the lines (anyone have an issue with tube sausage…?) to make patties
• Put your sausage in the pan and fry until the brown begins to show on the edges, then flip. Do not screw around with pork, it needs to be browned/cooked well, so no pink.
• Thin slice your cabbage while the sausage finishes.
• Its a good idea to slice your thicker patty in half to check for doneness. Its then a good idea to eat these odd slices so people think your a pro and every patty looks like every other patty.
• Once your patties are done go ahead and set them aside, add in the cabbage, give them a good stir to saturate them in that pork fat and add a bit of salt and pepper. I had to add some olive oil at this point, the cabbage soaked up more fat than I expected. As soon as the cabbage is nice and soft, set aside.
• Turn your heat down to medium-low, melt butter. Add in leaves of rosemary and thyme.
• Put bread in butter, I like to use the bread to sop up as much flavor as I can on both sides before I commit to one side to toast.

• Once one side is golden brown, go a head and crack and drop your egg in the center. This can be done whenever. If you want a harder egg, do this early, if you want it runnier, do it later. Just remember we still have to melt our cheese.
• Melt your cheese on the side of bread you toasted first. At this point I reduced the heat to low, added back in some cabbage and some sausage. Cover your pan.

• This will REALLY make those Karen’s howl (you were hoping I was off this… I’m not). Take your marinara and microwave it in a coffee cup. Do this in 15-30 second intervals. If you hear it start to rumble, shut off the microwave and stir your marinara CAREFULLY. Do this until its nice and steaming.
• As soon as your cheese is good and melted, dish it up. Sausage first, then cabbage, then marinara. If you’re feeling squirrly, go ahead and add some more grated cheese on top along with some rough chopped parsley.
• Eat up, Karens!