EGGS BAKED IN SPICY SAUSAGE CUPS
A delicious recipe for a unique Sunday Brunch entertaining!
2 lbs. lean ground pork
1/2 cup white wine
3 garlic cloves, finely minced
1 teaspoon crushed red pepper
2 teaspoon salt
1/2 grated cheddar cheese
2 cups tomato salsa, mild or hot
12 slices sour dough French bread, toasted
Combine pork, wine, garlic, red pepper and salt; mix thoroughly.
into 12 portions. In large muffin tins press each portion into a tin,
pressing mixture evenly on bottom and up each side. Bake in a preheated
400 degree oven for 15 minutes. While these are baking, in a saucepan
heat salsa and prepare toast. Remove muffin tins from oven and
carefully break an egg in each cup. Sprinkle with cheese. Return to
oven and continue baking for another 5 minutes or until eggs are cooked
to your desired doneness. On individual plates, spoon salsa and spread
around. Place to pieces of toast and place a sausage cup on top of
toast. Garnish with sprigs of fresh parsley. Makes six servings. Eat
and enjoy, its always a hit with everyone.