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Sausage Wrapped Poached Eggs

It’s snowing outside and I just found out I have a bronchitis. Nice way to start the year. On top of it, I’ve been procrastinating writing on this blog, for no particular reason. Actually, maybe there is a reason. The holidays were so hectic around here; this week feels like I’m on vacation! But I’ve been itching to write again and share my 2012 recipes. I don’t know how much I’ll be able to keep up with my writing though… I should be going back to work soon… as long as I find myself a job!

Besides that, I tried this amazing recipe last weekend while some friends were over for breakfast. I didn’t invent this recipe; I found it in a magazine while I was sitting by the pool someplace hot in the South! Yeah I know… deciding to make some crazy good-looking recipe while tanning is not a good idea. This is decadent. It looked good under the sun and it was even better back here, in the winter cold! And don’t get fooled by the look of it, it’s quite simple to make and could even make a great activity for you and your kids!

Sausage Wrapped Poached Eggs

Makes 8 servings - Level: CHEF



  • 10 large eggs

  • 16 small breakfast sausage

  • 1 ½ cups flour

  • 2 cups Corn Flakes

  • Salt & pepper

  • Vegetable oil


  1. Put 8 of the uncooked eggs in a saucepan and cover them with cold water. Put over high heat and bring to a boil. Remove from heat, cover and let stand for 3 minutes

  2. Carefully drain. Then fill the saucepan with cold water to cool the eggs. Gently crack the shells under cold running water. Set aside.

  3. Take the sausage out of its casing. Make 8 equal portions and make them into thin patties over the length of your palm. Lay 1 soft-boiled egg on top of the sausage and delicately wrap it around the egg. Repeat with the remaining eggs.

  4. Place the flour in a wide shallow bowl and crushed corn flakes in another one. Whisk the remaining 2 eggs in a bowl.

  5. Working gently with 1 sausage-wrapped egg, dip it in the flour, then coat in the egg wash. Finish by rolling it in the crushed corn flakes.

  6. Attach a deep fry thermometer to the side of a heavy pot. Pour in some oil to a depth of about 2” and heat over medium heat to 350˚F. Fry the eggs, turning occasionally and maintaining oil temperature at 350˚F until the sausage is cooked through and the breading is golden brown and crisp. This should take about 5-6 minutes. Use a slotted spoon to transfer the eggs to paper towels to drain the excess oil.

  7. Lightly season with salt and pepper. Serve warm.

Note: You can boil your eggs and make the sausage wrap a day in advance.

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