Mount Vesuvius: Dish #4 in the Breakfast Series

 

Mornings are hectic, no doubt about it. But every so often, you get a few hours after rising to just… roll with it. Ya know? It’s mornings like those that I like to take my time with breakfast. I usually make banana muffins or coconut pancakes, simply because there’s a lot of time involved with making them, but sometimes I just want something hot and savory. Enter my semi-poached egg dish, Mount Vesuvius. Inspired by the volcano that destroyed the ancient Roman city of Pompeii in AD 79, my Mount Vesuvius is a bed of Italian sausage, shredded zucchini, and oregano-spiked tomatoes topped with semi-poached eggs that “erupt” when you cut into them. Sweet, creamy egg yolk flows down the sides of the sausage “mountain,” hence its volcanic nomenclature. Big words, this early in the morning? AND a history lesson? Stop, it’s too much!!! Lol =P

One quick tip for this dish: Make sure you use a large enough skillet to fit all the eggs in the mixture with room to spare. Also make sure you have a lid for it, or a heat-proof plate that’s large enough to cover it without gaps.

 

Mount Vesuvius Serves 2-4

2 medium zucchini

3 Italian sausages, hot or mild or 1 lb ground Italian sausage

1 T bacon fat, butter, or coconut oil

1 14oz can of diced Italian tomatoes or 1 14oz can diced tomatoes + 1 tsp dried oregano, 1 tsp dried parsley, 1 tsp dried basil, and 1 tsp granulated garlic

4 eggs

Chopped fresh oregano and parsley for garnish, if desired

 

1)      Wash and cut the ends off the zucchini. Shred them either with a cheese grater or the shredder attachment of your food processor (if you’re using the cheese grater, watch for flying zucchini bits! They’ll be everywhere, so clean up carefully when you’re done).

 

 

2)      Place the zucchini shreds into 2 paper towels, stacked, or a sack cloth kitchen towel. You can also use cheesecloth if you have it. Twist the zucchini in the towels and squeeze out as much water as you can over the sink. When it’s as dry as it’s gonna get, set it aside.

3)      If you’re using the sausages, cut the casing lengthwise and peel off.  

 

 

4)      Heat the cooking fat in a large, deep skillet over medium high heat. When it’s just melted, add the sausage and cook for 5-6 minutes, stirring occasionally.

5)      When the sausage is just browned, add the zucchini shreds, stirring occasionally. Don’t let it sit for too long; burned zucchini doesn’t taste all that good.

6)      When the zucchini is soft, about 4-5 minutes, add the can of tomatoes (and herbs if you need to) and stir. Heat the tomatoes through for about 5 minutes, and keep the heat up high enough to gently simmer the juices.

 

 

7)      Make 2-4 wells in the sausage mixture, depending on how many eggs you’re using. Alternatively, skip the next step and poach the eggs using the instructions from my post yesterday on the basics of eggs.

8)      Crack the eggs one at a time into a small bowl or coffee mug, and gently slip the eggs into each well. When all of the eggs are in, put the lid (or plate) on it and lower the heat *just* a tick, and let them eggs cook for about 4-5 minutes. If you like a firmer yolk, let it go for 6-7 minutes, but this kinda defeats the purpose of the “lava” flow of the eggs. It’s up to you though; I promise I won’t judge. =)

 

 

9)      When the eggs are done (check that the whites are set!), carefully scoop the mixture with the egg on top into bowls using a wide, curved serving spoon. If you poached the eggs separately, spoon the sausage mixture into a bowl, make a small well on top, and carefully place the egg in it.

10)   Break the egg open with a fork and enjoy!

 

Let me know in the comments below if y’all tried this, how it turned out for you, if you made any mods or substitutions, and if you’d make it again! I’m always looking to improve my recipes and make them better for you, so feedback, feedback, feedback!!! Thanks for stopping by the cave, and Grok on!!!

~Megan