If you are looking for a savory main brunch idea, that’s easy, relatively healthy and quick – look no further!
Fennel with andouille sausage and eggs is amazing! The best part is that you can increase the amount of fennel, reducing the amount of sausage and the dish is lighter but with all the flavor of a full serving of andouille.
Start by chopping thin slices of fennel, using only the bulb of two bulbs of fennel. Add EVOO to saute over medium heat with fennel.
Next add the andouille sausage cut up into bite size pieces. The sausage is already precooked, but the flavor of the sausage is released when you start to brown it.
Once the fennel and sausage is browned nicely, crack 3 t o4 eggs on top of the mixture and cover the pan until eggs are cooked to your liking.
Serve with english muffin, toast, or fruit. Brunch is on the table in 15 minutes with only one pan to clean after. Bon Appetit!