The pepper sauce may be prepared in advance and stored in the refrigerator.
- 2 whole plump fresh sweet red bell peppers (or jarred roasted red peppers)
- 1 tablespoon extra virgin olive oil
- ¼ cup shallots, minced
- ½ teaspoon kosher salt
- Few grinds black pepper
- ¾ cup vegetable stock
- ¼ cup grated Parmesan cheese
- 2 English muffins
- 12 Johnsonville® Fully Cooked Breakfast Sausage Links or Patties, any flavor (we used Original flavor)
- 2 tablespoons butter
- 4 whole eggs
- 4 slices Muenster cheese
- If using jarred roasted red peppers, coarsely chop and measure out one cup drained. Set aside.
- If using fresh peppers, roast over an open flame on your range or grill until completely charred and black. Place in a sealed zip lock bag and let sit ten minutes to loosen skin. Under running water, rub off charred skin and place peppers on your cutting board. Stem and seed and coarsely chop the meat. This should yield about one cup. Set aside.
- In a medium non-stick sauce pan, heat oil and cook shallots over medium heat for about five minutes or until soft. Add peppers, salt, pepper and stock and simmer until almost all of the liquid has evaporated and the peppers are cooked. If not, add a small amount of water or stock and cook further.
- Using a blender or immersion blender, puree mixture until smooth. Stir in Parmesan and set aside.
- Toast four English muffin halves, heat Johnsonville® Fully Cooked Breakfast Sausage Links or Patties, and cook sunny side up fried eggs so that everything is ready simultaneously.
- To make the sunny side up eggs, heat a large sauté pan over medium heat and add butter. Once melted, add four eggs and place lid on pan half way through cooking and cook until whites are cooked.
- To assemble, divide the sauce between the four English muffin halves (use less if you wish), then top with three sausage links each, then the Muenster and finally top with the sunny side up egg and serve while hot.