Here’s something I put together for weekend brunch. A simple and savory dish with the usual Saturday/Sunday suspects and some bok choy added for vegetable goodness. Because you’ve got to eat your greens, but they should taste good, too.
Have a lovely weekend. And stay cool.
3 cloves garlic, diced
1/2 medium red onion, sliced thinly
4 breakfast sausages (I chose maple-flavored ones here), with casing removed
3 heads of baby bok choy, slice the stalk horizontally, keep the green part in tact
2 eggs (I prefer large, brown)
3-5 dashes soy sauce
~3 dashes sesame oil
salt and pepper to taste
Heat grapeseed oil in a large skillet, sauté the garlic and sweat the onions. Add the bok choy stalks, soy sauce, sesame oil and salt and pepper. Cook on medium heat for about 5 minutes, then add the sausages, breaking up the meat into chunks with a spatula, and cook for about another 10 minutes. Add the green part of the bok choy, stir and cook for about 2 minutes. Crack two eggs on top of the contents of the skillet and cook to desired texture for yolks.