Varner Recipe

Prepare fruit

Peel, pit, and dice peaches into roughly 1/2-inch pieces. Measure 2 cups packed diced peaches.

Combine diced peaches, granulated sugar, minced habanero (start with half if you want milder heat), lemon juice, and kosher salt in a medium saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally so sugar dissolves. Once simmering, reduce heat to medium-low and continue to cook, stirring frequently, until peaches begin to break down and mixture thickens, about 12–18 minutes.

If you want a thicker, jam-like set quickly, stir in the pectin and simmer 1–2 additional minutes per the pectin instructions; otherwise continue to reduce until the jam coats the back of a spoon. Taste and adjust salt or sugar as needed (and more habanero if desired).

Remove from heat and let cool to room temperature; jam will thicken as it cools. Transfer to a jar and refrigerate if not using immediately.

In a medium skillet, heat neutral oil over medium-high heat. Add sliced Uli's andouille sausage in a single layer and sear until browned on both sides and slightly crisp, about 2–3 minutes per side. Remove to a plate and keep warm.

Lower heat to medium and wipe skillet lightly if there's excess grease, leaving flavorful fond.

Add Beecher's Flagship shredded cheddar to a small bowl and set nearby.

Crack the eggs into a bowl and whisk lightly with salt and freshly ground black pepper until just blended. For creamier eggs, add a tablespoon of water or milk (optional).

In the same skillet over medium-low heat, melt 1 tablespoon of butter. Once it’s foaming, pour in the eggs. Using a spatula, gently stir and fold the eggs into large, soft curds, scraping the bottom of the pan. Cook slowly to achieve custardy texture, about 3–5 minutes depending on desired doneness.

When eggs are nearly set but still glossy, scatter the shredded Beecher's Flagship cheddar over the eggs and let it melt into the curds for 30–45 seconds. Fold gently to integrate cheese without overcooking.

Return the seared andouille slices to the skillet briefly (10–20 seconds) just to warm through and mingle flavors with the eggs, or arrange sausage on plates for serving.

Spoon the warm peach habanero jam (about 1–2 tablespoons per serving, adjust to taste) over or alongside the eggs and sausage. Garnish with remaining 1 tablespoon butter dotted on top (optional) and sprinkle with sliced chives and a crack of black pepper.