California Farm Sausage, Egg and Cheese Breakfast

Name: California Farm Sausage, Egg and Cheese Breakfast
Total time: 300 s
Yield: 1 person breakfast
Cuisine: American
Ingredients: 1 hearty slice rye, sour dough, or wheat farm bread, or fresh baked croissant or muffin; 6 pan fried slices of Kielbasa sausage; 1 thick slice cheddar or gouda cheese; 1 fresh large fried farm egg; Pickled spears of carrot and cucumber, pickled boiler onions; Fermented red pepper sauce on top

Hobby Horseman @HobbyHorseman

California, United States

Dont know why, but this 5 minute breakfast meal is called a Bouncer in our family.

Slice of pan heated rye bread or sour dough or other farm baked bread, croissant, thick slice of cheese on top of the warm bread to melt, fried slices of kielbasa sausage on the cheese, fried egg on top. Pickle spears of cucumber and carrot on the side with pickled boiler onions. Hearty, five minute breakfast.

Dont know why, but this 5 minute breakfast meal is called a Bouncer in our family.

Hobby Horseman @HobbyHorseman

California, United States

Dont know why, but this 5 minute breakfast meal is called a Bouncer in our family.

Saved

Ingredients

5 minutes

1 person breakfast

1hearty slice rye, sour dough, or wheat farm bread, or fresh baked croissant or muffin
6pan fried slices of Kielbasa sausage
1thick slice cheddar or gouda cheese
1fresh large fried farm egg
Pickled spears of carrot and cucumber, pickled boiler onions
Fermented red pepper sauce on top
Equipment: Cast iron skillet
Cost: large farm egg, 65 cents, kielbasa 40 cents, other 20 cents, $1.25 breakfast

Saved

Steps

5 minutes

1

Panfry bread and 6 slices of smoked kielbasa sausage about 2 minutes. Slice cheese thick, put on top of warm bread. Kielbasa on top.
2

Fry egg in juice of fried kielbasa sausage (contains salt) and slide on top of the cheese and kielbasa. Season with your choice of ground or fermented pepper. Pickles on the side, serve. Enjoy.

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on January 07, 2023 00:47

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.