When I was young I had all kinds of allergies. Lord knows that is the truth. I had to go through food allergy testing to see what I was allergic to after my fish incident that sent me into anaphylactic shock at 5 years-old after dinner one night – lips turn blue and throat closed up. So I had to be tested to see what other things I was allergic to.
Mostly just trees, grass, mold, dust mites, dogs, cats, air in general, but eggs seemed to be a problem too. So my mother never really feed me eggs. Nor did I get the MMR shots as a kid, nor did I get flu shots – No vaccine built in an egg. I did finally get the MMR to go to university, had to – they do not let you in otherwise, but by then I was about 25 then.
But no matter what, the only time growing up that I had eggs was this non-recipe recipe. And I guess that is why this is the only time I eat them now.
It is one of my favorite things, um, ever.
Basically, you cook a pound of sausage in a skillet and then scramble up a few (4 or 5) eggs and then cook them in the grease left by the sausage. This, to me, is pretty much heaven on earth. My mom made this for us for dinner – not breakfast. I don’t think she used hot sausage, but I always use hot sausage for any recipe that calls for breakfast sausage. In my head there is no other kind. Don’t get me started on sage sausage (blech) or lord help us, maple sausage (I love maple syrup w/sausage, but maple flavor in sausage – that is just too strange to be believed).
I am pretty sure I just told you how to make this. It is quick, easy, and amazingly good. My mom had good handle – a very good handle – on what was good. And this is good in spades.
It is a favorite Christmas breakfast (not dinner) for us – or maybe just me. Well – sometimes you just want what you want and everyone else has to go along with plan. I am pretty sure no one complained.