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Not only am I cooking for one instead of two while my husband is in the hospital, but my lifestyle has changed as well. I no longer have long stretches of time at home to prep and cook dinner. Nowadays, I spend quite a bit of time at the hospital, I can bring my laptop and do some writing there, but I sure can't stir a pot of soup.
So instead of long-simmering stovetop meals, now I make quick meals that I can cook and eat when I get home from the hospital, or I cook things in the evening that I can reheat for dinner the next day, or I put things in my slow cooker so I have a hot meal when I get home.
I think that's how a lot of people cook. So this isn't all bad for my readers. It's just a change for me.
Some people might think this dish is breakfast food because of the eggs, but I seldom eat breakfast food for breakfast. Maybe it's because mom was seldom awake for breakfast when I was a kid. I like breakfast foods for dinner and if I eat in the morning, it's quite likely to be dinner leftovers. Or something simple like toast.
I ate this as-is, but it would be great on a sandwich, too - I'd probably stuff it into a hot dog bun. I garnished it with wedges of tomato - I love the combo of tomato and egg - but salsa would be another great choice.
Sausage Scramble
1/2 medium onion, quartered and sliced.
1 small green pepper, sliced in pieces similar to the onion
1/2 teaspoons salt (or to taste)
3 eggs
Tomato wedges, for garnish
Put the eggs into a saute pan and heat, stirring as needed, until the meat is warm and the fat renders. Teets sausage wasn't super-fatty, so if you're using a sausage that's really fatty, you might want to pour off extra grease.
Add the onions and pepper and cook, stirring as needed, until the vegetables have softened.
Beat the eggs lightly, add salt, as desired, and add to the pan. Cook, stirring, until the eggs are cooked the way you like them.
Serve with the tomatoes as garnish.
