CHICKEN SAUSAGE AND EGG SAMMIES

Chicken Sausage and Egg Sammies image

Yield makes 4 sammies

Number Of Ingredients 11

3 tablespoons EVOO (extra-virgin olive oil)
1/2 small onion, finely chopped
2 large jarred roasted red peppers, well drained
1 package ground chicken, about 1 pound
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 teaspoon ground allspice, eyeball it
1 teaspoon fennel seeds
4 large eggs
Salt and black pepper
4 slices provolone cheese
4 crusty Kaiser rolls, sesame or plain, split

Steps:

Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO once around the pan. Add the onions to the hot pan and cook 2 to 3 minutes. While they cook, cut off one quarter of a roasted pepper and chop it finely. Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool.
When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds. Combine thoroughly then form the mixture into 4 large, thin patties. Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO. Cook the patties until golden on both sides, 8 minutes total. Transfer the patties to a plate and tent with foil to keep them warm. Return the skillet to the heat. Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs. Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard. Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
Chop the remaining peppers in the food processor until smooth, then season with salt and pepper to taste.
Place a chicken sausage patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree. Set the roll tops in place and serve hot.