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70b41814 8d12 453d b9be d13f6ef65e0d  2016 06 02 01 41 30

Brussel sprout hash
Rough chop andouille sausage
Put in heated skillet with evoo
Cook while you rough chop asparagus
Garlic and Brussel sprouts
Dash with red pepper salt turmeric and oregano
Sauté until the sausage is crisp on the edges and veggies are fork tender

Poach desired amount of eggs
Place over hash with fresh chopped lemon thyme and basil
Add a sprinkle of goat cheese and top with pepper