So the movers are here TODAY…and we have stuff everywhere. Yeah, no. Not feeling a cross-country move so much anymore. Biggest-Pain-in-the-Ass of 2012, right here!
Good news, though, is my wedding is officially less than a month away! Wait, did I say “good news”? Because I should really rename my wedding “The Second Great Pain-in-the-Ass of 2012.” I won’t get into it, but let’s just say I spent three figures on f*cking rose petals last night at Michaels…and everyone is coming from out of town…and I just might start a third World War with m seating plan…and MY DRESS IS TOO TIGHT. It seems my ass inflated an entire size since I got it six months ago. Granted it looks better than six months ago because I was kind’ve a skinny bitch when I got home from Iraq and hadn’t lifted anything heavier than a soup can at the gym since before I could drink, bit STILL.
This is why people go to Vegas, people!
But you know what’s great? Like, really great? Sausage…with runny eggs baked on top…chock full of sweet potato chunks and kale…oh, yeah. Makes it all worthwhile, right here…
1 lb Ground Sausage
2 T Olive Oil
1 Onion, diced
4 Garlic Cloves, minced
1-2 Sweet Potatoes, cubed
1 Bunch Kale, torn into pieces
1 Pint Cherry Tomatoes
1 t Sea Salt
1 t Black Pepper
1/2 t Thyme
1/2 t Dried Parsley
6-8 Whole Eggs
Brown the sausage in olive oil and set aside in a mixing bowl, keeping the drippings in the pan. Sautee the garlic and onion until soft, then add sweet potatoes and seasonings. When the sweet potatoes are softened a bit, add the kale and cook until slightly wilted but not mushy.
Add the cooked vegetables and cherry tomatoes to the sausage, careful not to transfer too much liquid. Stir well to combine and pour into a 2.5 QT baking dish. Bake at 400 degrees for 15 minutes.
Remove from the oven and, using a spoon, make 6 evenly spaced indentations in the casserole. Break a whole egg into each indentation, keeping the yolks intact, and return to the oven. Bake for an additional 15 minutes or until the egg whites are set (you can bake a bit longer if you want the yolks cooked through and not runny).by