Not quite yet, we’re almost done with the eggs.
Ha! See what you did there? That’s two perfectly cracked eggs! No egg shells in the bowl, and no egg on your hands! Well done! You kept trying and you figured it out!
I DID FIGURE IT OUT.
And darned if she didn’t.
Easter Weekend Eggy Pie Brunch Recipe
2 red potatoes
1/2 sweet onion
1/4 pound ground italian sausage
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
6 sage leaves, stems removed, minced
12 Piacci parmesan cheese nuggets, chopped fine or 3/4 cup shredded Parmesan cheese or 1 cup of shredded Havarti cheese.
Preheat oven to 325°.
Scrub, then microwave red potatoes for 5 minutes. Remove from microwave and cool.
While potatoes are cooking, prepare a springform pan. I do this by oiling the inside liberally. Then I cover the outside of the pan with aluminum foil. Then I set the prepared pan on a baking sheet.
Brown and drain bulk sausage. Chop leek and onion fine and sauté in sausage fat over medium heat for 5 minutes or until translucent. Let cool in pan.
Crack all 12 eggs into a bowl. Add cream to the bowl and whisk until mixed.
Cut potatoes into small, bite sized cubes. Add potatoes, leeks and onions, drained sausage, salt, pepper, minced sage leaves and cheese to the egg mixture.
Stir through until it’s one glorious gloppy mess.
Add the mixture to the prepared pan.
Put the pan into the oven and bake for 45-60 minutes, peeking in at 45 minutes to make sure the eggy pie is baked all the way through.
Cool for 15-20 minutes before releasing from the pan and serving with something sweet or savory.
It’s good to plan ahead on this one.
We like to make this the night before and then warm it in the oven. Or, wake up on toddler time, very early in the morning, so it’s ready when your guests awake.