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Pizza night

Makes four servings 10- to 12-inch baguette, cut in two and sliced open, inside dough removed 1 package Johnsonville Mild Italian Sausage 1-1/2 cups fontina, mozzarella or Monterey Jack cheese, shredded Dried red pepper flakes 3 Roma tomatoes, diced 4 whole eggs Pepper, to taste 1/3 cup Parmesan cheese, grated 2 tablespoons fresh chives, chopped

Position oven rack in center of oven and preheat oven to 400 degrees. Cut baguette in half and then slice it open to create four equal open-faced pieces. Remove the doughy center, leaving a half-inch border close to the edge. In large skillet, sauté sausage until browned. Remove from heat, thinly coin-slice and set aside. Top baguettes evenly with 3/4 of shredded cheese. Shake on red pepper flakes to taste. Place sausage pieces evenly on top around the edges. Add the rest of the cheese and the diced tomatoes. Bake for 5-8 minutes and remove from oven. Using the back of a spoon, lightly make 4 indentations in the center of the baguettes, not too close to the crust, pushing some of the ingredients to the sides. Carefully crack an egg into each depression. Grind pepper on each egg, and top with Parmesan cheese. Return to oven for 5-7 minutes, until egg whites are set, but yolk is still soft. Remove, sprinkle with fresh chives, cut and enjoy.