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