Cornbread Crumble Recipe

Inspired by Druff's

Time30m

Serves2

2 over easy eggs, cornbread crumble, sausage, fresh greens, cheddar cheese

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Ingredients

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1
Cook the Eggs
In a non-stick skillet over medium heat, crack the eggs into the skillet. Cook until the whites are set and the yolks remain slightly runny, about 3-4 minutes. Carefully flip the eggs and cook for an additional 1-2 minutes for over easy. Remove from heat and set aside.

2
Prepare Cornbread Crumble
In a mixing bowl, crumble the cornbread into small pieces. In a separate small saucepan, melt the butter over low heat. Stir in the brown sugar and salt until dissolved. Pour the butter mixture over the crumbled cornbread and mix until evenly coated. Spread the mixture onto a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-12 minutes until golden and crispy. Remove from oven and let cool slightly.

3
Cook the Sausage
In a skillet, cook the sausage over medium heat, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside.

4
Prepare Fresh Greens
Rinse the mixed greens under cold water and dry them using a salad spinner or paper towels. Set aside.

5
Assemble the Dish
On a serving plate, layer the cooked sausage at the bottom. Add a generous handful of fresh greens on top. Place the two over easy eggs gently on top of the greens. Finally, sprinkle the cornbread crumble over the eggs and add shredded cheddar cheese on top. Serve immediately.