Chestnut Mushroom, Egg & Sausage Brekkie
Frying chestnut mushrooms in beer sausage grease is the magic behind this hearty scrambled egg breakfast. Serve with a side of my previously posted Crispy Roasted Potatoes to make it extra special!
Ingredients
- 1 lb chestnut mushrooms
- 1 lb breakfast sausage
- 8 eggs
- 1 can beer of choice
- ¼ cup olive oil, plus more if needed
- 1 tablespoon chives
- 2 teaspoon dill
- ½ teaspoon salt, plus more for sprinkling
- ¼ teaspoon pepper, plus more for sprinkling
Instructions
- Prepare mushrooms by separating and trimming off bottom of stems.
- Bring beer to a simmer in a large skillet then add whole sausages and cook for 20 minutes flipping halfway through.
- Remove sausages and drain skillet then heat 2 tablespoon olive oil on med-high. Once hot, fry sausages until nicely browned (~3-5 min, flipping halfway). Remove but leave leftover grease in the pan.
- Add mushrooms, 1-2 tablespoon olive oil (if necessary) and sprinkle salt and pepper on top. Fry in sausage grease for 3-4 minutes then stir. Repeat until browned (~10 min) then remove from the pan and turn down the heat to medium.
- Crack eggs into a mixing bowl with ½ teaspoon salt, ¼ teaspoon pepper, chives & dill and whisk until blended.
- Add to the skillet with 1 tablespoon olive oil and stir constantly to cook evenly (~3-5 min).
- Remove once the eggs have set then serve with sliced sausages and mushrooms.
Notes
- Cook mushrooms in a single layer in the skillet for best frying results. Do multiple rounds if necessary.
- Slice sausage right before serving to preserve heat. Mushrooms and sausages can also be set aside on a covered plate to preserve heat as well.
Tried this recipe?Let us know how it was!