Chicken Sausage and Egg Sammies

Here’s an easy B,L, or D (breakfast, lunch, or dinner) that you won’t find on any take-out or diner menu!

3 tablespoons EVOO (extra-virgin olive oil)

½ 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

¼ 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

• 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 out 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.

MAKES 4 SAMMIES