Jason Knapp
UCA
Cilantro Cream:
¼ cup plus 2 Tablespoons sour cream
3 Tablespoons whipping cream
2 Tablespoons chopped fresh cilantro
Salsa:
2 tomatoes, seeded, chopped
½ medium-size red onion, chopped
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
1 jalapeno chili, seeded, minced
Sausage and Eggs:
1 ½ pounds bulk hot pork sausage
4 garlic cloves, chopped
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh thyme or 1 teaspoon dried
2 Tablespoons olive oil
1/4 cup distilled white vinegar
8 eggs
4 corn tortillas, warmed
For Cilantro Cream: Mix all ingredients in bowl. Season with salt and pepper.
For Salsa: Combine all ingredients in bowl. Season with salt and pepper.
For Sausage and Eggs: Combine pork, garlic and herbs in medium bowl. Season with salt and pepper. Form into eight ½-inch-thick patties. Heat olive oil in heavy large skillet over medium heat. Add sausage patties and brown 2 minutes per side. Cover and cook until cooked through, about 10 minutes. Meanwhile, bring wide shallow pot of water to boil. Add vinegar. Crack eggs into water. Simmer about 3 minutes to set whites. Using slotted spoon, transfer eggs to paper towels. Place 1 tortilla on each plate. Place 2 sausage patties atop each. Top sausages with eggs. Spoon cilantro cream and salsa over eggs. 4 servings.
