"GREENS, EGGS AND HAM"
06/12/2012
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"Greens, Eggs and Ham" - Chef Brandon Zawada

Serves 4
1lb Ground Maple Sausage
3 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
1 Yellow Onion, Peeled and Thinly Sliced
2 Cups Chopped Kale
8 Hy-Vee Large Eggs
3 Tablespoons Chef Brandon's Smoke Spice n' Spice Rubdown Plus More to Taste
Grilled Tortillas and Shaved Manchego Cheese for Serving

Procedure:
Preheat your oven to 350 degrees. In a large, nonstick skillet add in the sausage and olive oil and brown over medium high heat until about half way cooked, then add in the onion, kale and the 3 tablespoons spice rub. Continue to sauté until the greens wilt and shrink by over half. At this time you can evenly divide the mixture between 4 ramekins and then carefully crack 2 eggs in each one OR you may just crack all the eggs into your sauté pan. Take care to slightly nestle the eggs down into the sausage mixture and sprinkle everything with more spice rub to taste. Place in the oven and bake for about 10-13 minutes for over easy. Check to make sure the eggs do not under or overcook to your liking, about 8 minutes into the cooking, serve immediately.

Assembly:
Simply shave Manchego cheese over the top of each egg and serve with warm, grilled tortillas to help soak up all the runny egg yolks! You may use different greens to your liking like mustard or turnip or try adding different cheeses like crumbled goat cheese or even a dollop of Greek yogurt. Enjoy!!

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