Scallion and Sausage Toast with Poached Egg
TED CAVANAUGH
Everything is better with a poached egg on top—especially this savory toast piled high with mouthwatering sausage and chopped scallions.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Easy to make, impossible to stop eating.