Reyes Winery 2010 Chardonnay Scrambled Eggs and Chicken Sausage Hash

By Beth Heiserman

 

Ingredients

2 lbs. Chicken apple sausage, out of the casing

2 apples, chopped

1 onion, chopped

1 tbsp parsley, chopped

¼ cup of Reyes 2010 Chardonnay

¼ tsp pepper

½ tsp kosher sea salt

2 tbsp butter or pam

 

 

5 eggs, mixed

2 tbsp butter or pam

¼ tsp pepper

½ tsp kosher sea salt

¼ cup of parmesan cheese

Remainder of liquid after sausage hash is done

 

Directions

 

1. In large frying pan, cooking over medium heat, brown the chicken apple sausage with butter.
2. After 10 minutes, add the onions, salt and pepper; continue to brown slightly.
3. When sausage is cooked, add  Reyes 2010 Chardonnay, and apples
4. After 5 additional minutes or until everything is cooked through, add parsley.
5. Serve
6. Then in same pan, remove liquid and place into cup for later.
7. Add butter to coat the hot pan.
8. Add eggs and excess liquid from Chicken apple Sausage hash to pan.
9. Allow to brown for two minutes.
10. Cover with lid, and turn down heat to low, and cook for 5 minutes until done.
11. Shave parmesan cheese over eggs.
12. Serve