Chicken-Apple Sausage Boats

Breakfast at my house is a big deal.  I don’t think I could get through the day without a good morning meal.  I have found that when I have eggs for breakfast, I encounter less cravings for junk food throughout the day.  A major plus for me. 

This was a fun and innovative, weekend breakfast meal to prepare.  At least it was more exciting than cheesy, scrambled eggs and whole wheat toast.

Making a well in the chicken patty allows the egg to rest nicely in the pocket, setting the scene for an interesting presentation.  Serve over a toasted bun or bagel and enjoy a good meal!

For a tender sausage patty, make sure not to overmix the meat mixture.  I always use a large serving fork instead of my hands for gentler handling.

Also, make sure you make a deep enough well, otherwise your egg will runneth over.

Chicken-Apple Sausage Boats
Adapted from Cuisine at Home

1 pound ground chicken
1 Pink Lady apple, grated
1/2 cup minced onion
1 Tablespoon brown sugar
3 Tablespoons minced fresh parsley, divided
1 teaspoon Kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 teaspoons olive oil
4 eggs
2 buns or bagels, halved and toasted

Combine chicken, apple, onion, brown sugar, 1 Tablespoon parsley, salt, black pepper and cayenne in a bowl; divide into four equal portions.

Shape each sausage portion into a 1″ thick patty, then press a 2″ wide well in the middle of each patty, leaving a thin layer on the bottom of the patty.

Heat oil in a large nonstick skillet over medium-high.  Add patties, well side down and cook until browned, about 4-minutes; turn over.

Gently crack an egg into the well of each patty.  Cover pan and cook over medium-low heat until egg whites are set and yolks begin to thicken, about 7 minutes.

Serve over a toasted bun and garnish with remaining parsley and salt and pepper to taste.  We also liked it with hot sauce.

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