Devil’s Mess

Serves: 6
Time: 40 minutes

A big, spicy scramble of eggs, hot pork sausage, vegetables, and chiles in which all the flavors remain distinct.

1 tbsp. ollive oil
1 medium onion, chopped
8 oz. mushrooms, sliced
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup chopped andouille sausage (about 6 oz.)
10 large eggs
1 tbsp. minced garlic (about 3 cloves)
1/4 tsp. red chile flakes, or to taste
6 oz. spinach, washed and thoroughly dried (about 2 qts.)

Hot Sauce:

1. Heat olive oil in a large nonstick frying pan over medium heat. Add onion, mushrooms, salt, and pepper, and stir often until onions are light golden, about 10 minutes.

2. Increase heat to medium-high, add sausage, and stir often until sausage has browned slightly and released some fat, about 5 minutes.

3. Meanwhile, in a mediu bowl, whisk together eggs and 3 tbsp. water.

4. Reduce heat to medium and add garlic and chile flakes. Stir until garlic is fragrant, about 1 minute. Add spinach to pan and toss with tongs until it has wilted, about 2 minutes. Transfer sausage-vegetable mixture to a bowl and wipe pan clean.

5. Add eggs to pan and scramble just until set, 4 to 5 minutes, then gently stir in sausage-vegetable mixture. Serve with hot sauce if you like.

Per Serving: 244 cal., 63% (153 cal.) from fat; 17g protein; 17g fat (4.9 g sat.); 7g carbo (1.8g fiber); 463mg sodium; 370mg chol.

“Keeping it Fresh” with host, Big Sky Cafe owner, Charles Myers

In this episode, Charles visits a farm located just outside Paso Robles, CA. Farmer, owner, Joe Thomas and his wife Debra give Charles the tour of the farm. Speaking about the rare variatels of fruits and vegetables the organic farmer harvests for use in their newly opened restaurant,Thomas Hill Organics Market Bistro & Wine Bar in downtown Paso Robles. Listen to April’s Keeping It Fresh:


Download This Episode