- 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk raw pork breakfast sausage
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- ¼ cup water
- 1 heaping tablespoon guacamole (optional)
- Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
- Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mould on until the cooked patty shrinks away from the sides. Clean the biscuit cutter and grease it again.
- Fry the sausage about 2 to 3 minutes on each side or until fully cooked.
- Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
- Heat a skillet over medium-high heat with the remaining tablespoon of ghee. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mould. Season the eggs with salt and pepper to taste.
- Add ¼ cup water to the skillet (outside of the egg moulds), making sure not to splash the eggs, and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through. Transfer the eggs to a paper-towel lined plate.
- Assemble the burger by sandwiching the sausage patty and guacamole in between the two egg rounds.
To get a delicious dinner on the table in no time, there’s nothing better than a one-skillet recipe. One-skillet recipes make cooking easy and healthy without dirtying every pot and pan in the kitchen. This Mediterranean Chicken recipe is a delectable way to use common ingredients, guarantees quick cleanup, so that you can spend time with your dinner guests. Not only is it paleo-healthy, it is gluten free too!
1/2 yellow onion, diced
2-3 cloves garlic, minced
227g mushrooms, sliced
3 tomatoes, diced
250g brussel sprout, liquid drained
113g cup sun-dried tomatoes, chopped
75g cup olives, chopped
450g oven-roasted chicken breasts, sliced
125g Fresh Baby Spinach
2-3 Tbsp olive oil (1-2 tbsp to sauté the veggies, another 1 tbs for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
- In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
- Add the minced garlic in with the onions, and sauté together one more minute
- Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
- Add 1 Tbsp olive oil to the pan, and toss in the tomatoes, sun-dried tomatoes, brussel sprouts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
- Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
- Serve hot garnished with the fresh basil
Fruits are a great touch to poultry dishes. They are great additions for festive seasons, birthday dinners or even to spice up your poultry recipes. For duck recipes, they take a bit longer to cook and special consideration needs to be made in order to render out the fat that comes with the skin.
So if you are planning to cook with duck, make sure you have at least 2 hours on hand. They are great alternatives to chicken and the best part is you will end up with a lot of duck fat which can be used to replace butter or coconut oils. Adding cherries are a perfect match. They have an ideal combination of sweet and sour and make for a classy sauce.
2 duck legs
1 teaspoon of coarse sea salt
1/4 teaspoon of each dried rosemary and sage
Cherry Sauce Ingredients
3/4 cup of fresh cherries
1 sprig of fresh rosemary
1. Preheat oven to 320ºF
2. Season the duck legs with Rosemary, sage and sea salt.
3. Place the duck legs in a roasting dish and put it in the oven.
4. Roast for 60-80 minutes until the skin is brown or until the internal temperature of the duck leg reaches 165ºF.
5. In the meantime, simmer the cherries with the sprig of rosemary in a small sauce pan over low heat.Once the cherries have a soft consistency with liquid around them, remove the rosemary sprig and then mash the fruit with a fork for thicker texture or blend for a smoother texture. Set the sauce aside once done.
6. Once duck is cooked, strain the fat for cooking later.
7. Pour cherry sauce over the roasted duck and serve.