Author Notes
One of my favorite family recipes is my Nanny's Sausage & Egg Pie. While that deep-dish savory pie has a caloric intake high enough to kill a cow, this is a lighter version that ditches the pie crust and substitutes in turkey sausage. It is a total crowd pleaser (even with the kids), forgiving and easy to make. —eat-drink-garden
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Ingredients
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6
hardboiled eggs, thinly sliced
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6
raw eggs
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1 pound
turkey sausage, in casings
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1
bottle of beer
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8 ounces
fresh mozzarella, thinly sliced
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1 tablespoon
Dijon mustard
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1/4 cup
parmesan cheese
Directions
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Preheat oven to 350
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First, cook your sausage. Prick each sausage with a knife three times. Place in saucepan on medium-high heat and pour in the bottle of beer. Bring to a boil and then reduce to a simmer. Cook until beer evaporates, about 20 minutes. After sausage is cooked, slice into coins and about 1/4? thick.
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To prevent sticking, butter a 8 x 8 casserole. Layer sliced hard boiled eggs, sliced sausage and sliced mozzarella and continue to build about three layers. Don't worry about making it look perfect.
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In a small mixing bowl whisk the raw eggs and Dijon with a fork. Pour over the layers and top with the Parmesan cheese and a drizzle of olive oil.
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Bake for 45 minutes. Serve warm or at room temperature.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.
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