I created this technique 3 mornings back, just playing with my food again
. I took a handfull of home made pork breadfast sausage and rolled it into a snake about the thickness of link sausage and about 10 inches long (these are approximate measurements). I formed the sausage into a ring, or doughnut shape. I then fried over medium heat until browned on one side, in a teflon pan (yikes! Goodweed didn't use his cast iron!) When I thought the meat sufficiently cooked, I flipped it and dropped a large, uncooked egg into the center. I then lightly seasoned the egg top with S & P, placed 3 tbs. water into the hot pan and covered it. I cooked it for about 3 mintues, or until the egg white was set. I put it on my plate and munched it down.
This was not only a unique presentation, but because the sausage (very lean) lended its seasonings to the egg, it was deliscious. I ate it with a piece of buttered toast. But this presentation lends itself to so much more. For instance: Place the cooked sausage/egg doughnut onto a shallow pool of Morney sauce; or place on an english muffin with, with, with, oh I can't remember the sauce name, but it goes on Eggs Benedict, spooned on top; or place on a round of buttered toast with..., Oh wait! Holindays Sauce (sp)... a slice of American or Swiss cheese melted on top; or put between two parts of a whole grain hamburger bun with some good pasta sauce, white or red; or... Well you get the picture. In the words of a one-time annoying comercial, "Try it. You'll like it."
One more thing; I need a really good name for this thing, something that's playfully descriptive.
Seeeeeeeya; Goodweed of the North