Best Teriyaki Pancakes With Broccoli Sausage And Fried Eggs Recipes

YOUR OWN BLENDED PORK SAUSAGE AND FRIED EGGS

Steps:

• Put the meat in a large bowl and mix together with your hands. Add a good pinch of kosher salt, the chile flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan. Mix to blend and then form the meat into small 2-inch patties.
• Heat the canola oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steam. Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side. Touch them to make sure they are still tender and somewhat yielding in the center. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates.
• Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired. Repeat with additional eggs. Put the eggs on the patties and serve immediately.

TERIYAKI EGGS

Steps:

• Place eggs in a large saucepan and cover with cold water. Bring to a boil; remove from heat, cover, and let sit until eggs are cooked through, about 10 minutes. Drain hot water; cover eggs with cold water.
• Peel eggs and place in a quart-size Mason jar.
• Combine soy sauce, water, sugar, minced onion, and sesame oil in a saucepan over medium heat. Cook and stir until sugar is dissolved, 3 to 5 minutes. Cool briefly, about 5 minutes. Pour over eggs in the jar.
• Refrigerate eggs until flavors are absorbed, at least 6 hours.

RICE BOWLS WITH FRIED EGGS

Steps:

• Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
• Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

SAUSAGE-PROVOLONE PATTIES WITH FRIED EGGS

Steps:

• Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.