Poached Egg Soup with Sausage, Peppers, & Garlic

This is an absolutely delicious recipe with tons of flavor that’ll wake you up in the morning the right way. It does take a bit of preparation and time to make, but it’s worth it. You’ll need a big enough pot to make the broth or bouillon in and then to poach an egg.

This recipe feeds two & I recommend two poached eggs per person.

• 4-6 oz Breakfast Sausage Roll (Jimmy Dean)

• 10 oz Cherry Tomatoes halved

• 1 Jalapeño halved, stemmed, & seeded

• 1 Sweet Mini Pepper halved, stemmed, & seeded

• 2-4 Eggs cracked into individual little bowls

• 1 Large Garlic Clove diced &

• 3 Large Garlic Cloves

• Olive Oil

• ~2 Quarts Water

• ~4 Tsps Chicken Bouillon

• Shakes Italian Seasoning

• 1/2 Cup Parmesan Cheese shredded

• 1/2 Avocado sliced thinly

• 1/4 Lime

• Shakes Red Pepper Flakes

1. Turn the Broiler on low before dropping the halved Tomatoes, Jalapeño, Sweet Mini Pepper, & the 3 Garlic Cloves into a big bowl. Then coat them all with some Olive Oil & a few dashes of Italian Seasoning. Pour all of that onto a baking sheet and stick it in the oven for a bit. Keep the bowl.

2. Now there’s a lot to do at once, but it isn’t overwhelming if you’ve got your mis en place set up.

3. Next, fill a 3 Qt pot with water and the Bouillon and get it roiling… not boiling. Just almost.

4. In a small sauce pan, pour some Olive Oil and heat it up before sautéing the diced Garlic for only a few minutes. You never want to burn Garlic. When it’s done sautéing, pour the Olive Oil and Garlic into the Broth pot.

5. At some point, take the pan out of the oven and using some tongs, individually turn over all the peppers and tomatoes before placing it back into the oven.

6. In a skillet, cook the Breakfast Sausage while crumbling it up into relatively small chunks and bits. Once finished. Place the Sausage in the big bowl which once held the halved Tomatoes and Peppers.

7. When the Tomatoes and Peppers are roasted, but not totally mushy, take them out of the oven, grab the Jalapeño & the Sweet Mini Pepper and place them on a cutting board, and then pour the remainder of the baking sheet into the big Sausage bowl.

8. On the cutting board, slice the halved Peppers and then throw ‘em in with the Tomatoes & Sausage.

9. Very gently, cause the Tomatoes are soft and roasted, mix the contents of the big Sausage bowl.

10. Poached Eggs time: Once the Water’s roiling, you’ll want to turn it up and get it boiling. Turn the Broth into a small whirlpool with a wooden spatula.

11. Now, one Egg at a time, carefully pour the contents of ONE Egg bowl into the boiling Broth and poach that Egg for a few minutes. You don’t want it too done, but you don’t want it to break when you take it out of the boiling Broth. It’s a delicate game and you should use a sieve or slotted spoon to very carefully get that Poached Egg out of the Broth. Immediately plate the Egg and repeat this process with however many Eggs you want.

12. Once finished with the Eggs, pour the Broth through a strainer (to catch the Egg shards) and into another metal bowl.

13. Now, scoop half the big Sausage bowl contents into each small bowl around the Poached Egg. Then top it all with the shredded Cheese and be sure to place the Avocado slices on the edge of the bowl.

14. Lastly, pour as much of the Broth (but not too much!) into the plate over the Egg, Sausage, Tomatoes, Peppers, Cheese, & Garlic, squeeze some Lime into the mix, and finish by shaking the Red Pepper Flakes over everything.