We think you’ll agree: Lazy weekends are even better when they start with eggs, home fries, and breakfast sausage. Making sausage at home, any day of the week, is deliciously simple—all you need are the right herbs (sage and thyme), a little sweet balance (maple syrup), and a good sear in the pan. Paired here with sunny-side up eggs and a spring asparagus, fennel, and potato hash, it’s breakfast for dinner done right. Seriously, just put an egg on it.
⅛ ounce sage
⅛ ounce thyme
1¼ ounces maple syrup
10 ounces ground pork
5 ounces asparagus
8 ounces fennel
8 ounces red-skinned potatoes
2 packets unsalted butter
1 cup peas
½ tablespoon whole-grain mustard
2½ tablespoons olive oil
12″ large pan
10″ medium nonstick pan with lid
Breakfast bonus: Finely chop remaining herb leaves and blend with butter for a flavorful toast upgrade. We’re sure you know what to do with the remaining syrup, too!
To avoid egg shells in your dinner, crack each egg into its own small bowl, being careful not to break the yolks. You can scoop out any broken shell before frying.
Preheat oven to 425°F. Pick 4 sage leaves, finely chop, and place in a medium bowl. Pull out 2 thyme sprigs and strip leaves into bowl with sage. Save remaining herbs for another use (see Recipe Tip). Add half of maple syrup, .5 teaspoon salt and pepper to bowl with herbs. Pat pork dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal patties, about .5-inch thick. Place on a plate and set aside.
Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into .5-inch pieces. Halve fennel, cut core out in a wedge shape, and thinly slice, then place on a baking sheet. Cut potatoes into .5-inch pieces and add to baking sheet with fennel. Peel shallot, halve, and thinly slice.
Toss fennel and potatoes on baking sheet with 1 tablespoon olive oil, .5 teaspoon salt and pepper as desired. Arrange in a single layer and roast until mostly tender, about 10 minutes. Then, remove from oven and add asparagus. Continue roasting until potatoes are golden brown and asparagus is bright green, about 5 minutes more. Set aside.
While vegetables roast, heat .5 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add sausage patties and sear until browned, cooked through, and no longer pink, about 3 minutes per side. Transfer sausages to a plate, reserving pan for cooking hash, and cover loosely with foil to keep warm.
Wipe pan from sausages clean and return to medium heat with butter. When butter is foamy, add shallots and cook, stirring, until tender, about 2 minutes. Stir in roasted vegetables, then add peas and cook to warm through, about 3 minutes more. Stir in mustard to coat. Season with .25 teaspoon salt and pepper as desired, then remove pan from heat.
Heat 1 tablespoon olive oil in a medium nonstick pan over medium (see Recipe Tip). When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and cook until edges are crisp but yolks are still runny, 2 minutes more. Enjoy asparagus hash with breakfast sausages and sunny-side up eggs!