Chicken Sausage and Egg Sammies

3 tablespoons of EVOO
1/2 small onion, finely chopped
2 large jarred roasted red peppers, well drained
1 lb of ground chicken
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 teaspoon ground allspice
1 teaspoon fennel seeds
4 eggs
Salt and Pepper


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, chop the roasted red peppers.  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, think 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.  

Place a fried egg on each of the chicken sausage patty and serve hot.  


(PICTURE COMING SOON)