Hot Mess Express (GF) Recipe

Roasting the Vegetables

Preheat the oven to 200°C (400°F). Chop the Brussels sprouts in half, cube the Yukon potatoes, and slice the red and poblano peppers. Toss all the vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Caramelizing the Onions

While the vegetables are roasting, slice the onion thinly. In a skillet over medium-low heat, add a bit of olive oil and the sliced onions. Cook, stirring occasionally, until golden and caramelized, about 15-20 minutes.

Cooking the Sausage

In another skillet, cook the house sausage over medium heat until browned and cooked through, about 10-12 minutes. Remove and set aside.

Making the Pesto

In a food processor, combine toasted almonds, fresh basil, garlic, olive oil, lemon juice, and salt. Blend until smooth, adjusting the consistency with more olive oil if necessary.

Frying the Eggs

In a small skillet, heat a bit of oil over medium heat and crack the eggs in. Fry them until the whites are set but the yolks remain runny, about 3-4 minutes.

Assembling the Dish

On a plate, layer the roasted vegetables, caramelized onions, cooked sausage, and cherry tomatoes. Top with a fried egg, a generous dollop of toasted almond pesto, and drizzle with garden hot sauce to taste.