Sausage-Provolone Patties With Fried Eggs

Ingredients

• 1 teaspoon sage dried
• 2 tablespoons cooking wine dry white
• 6 large to 8 eggs 
• 1 tablespoon parsley fresh chopped
• 1 clove garlic minced
• 8 servings kosher salt and pepper freshly ground
• 0.8 pound pork tenderloin cut into 3/4-inch pieces
• 0.5 cup provolone cheese diced
• 0.5 teaspoon pepper flakes red
• 0.8 teaspoon sugar 
• 6 ounces bacon thick-cut cut into 3/4-inch pieces
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• aluminum foil

Directions

1. Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry.
2. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours.
3. Transfer the pork mixture to a food processor and pulse until coarsely chopped.
4. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour.
5. Heat the vegetable oil in a large nonstick skillet over medium heat.
6. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes.
7. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes.
8. Serve with the sausage patties.
9. Photograph by Anna Williams