A healthy and hearty dinner with lots of healthy ingredients and an abundance of flavors.
*See Kitchen Notes for substitutions and further information.
Add fennel and sauté for 3 minutes. Add the onion. Toss with the fennel and sauté 5 minutes.
Melt a little butter for the eggs. Fry the eggs, sunny-side up or over easy – your preference. (Be careful not to overcook the yokes. You want them runny.)
Place an egg on top of the vegetables. Salt and pepper the eggs, if desired, and serve.
Sausage – Even though this recipe calls for Andouille sausage, it can be made with just about any sausage or without sausage. I like it best with Andouille or Mexican chorizo. This Green Chile Sausage would also work.
Fennel – If you don’t have a fennel bulb or don’t like fennel, just use two onions instead of one.
Vegetarian version – Omit the sausage and add a little jalapeno or green chile to the onion/fennel mix.
Variation from 12/14/2012 – Replace the andouille with chorizo and top the egg with a little red chile sauce.
Leftover fennel fronds – Need an item for those leftover fronds? Try making these fennel infused onions. Delicious!
Recipe author: MJ of MJ's Kitchen