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Homestyle Romaine with Andouille and Poached Egg



For 4 people


  • 1 Romaine lettuce heart
  • 2 tablespoon(s) olive oil
  • salt and pepper to taste
  • 3 ounce(s) cooled Andouille sausage, sliced
  • 1 poached egg
  • 1/4 cup(s) grated sharp Cheddar cheese

Homestyle Romaine with Andouille and Poached Egg Directions

  1. Trim away any brown or discolored leaves or leaf edges. Take a sliver off the stem end to get rid of the brown part. Heat oil in large skillet over medium-high heat and saute until well browned all around. Be careful of any splattering grease. You may need to turn it a couple of times. Reduce heat to low, add sausage, cover and simmer 4 minutes.
  2. Meanwhile, poach egg to your desired doneness. Remove romaine and sausage to a serving plate, top with poached egg and cheese. Serve while hot.