Breakfast in Vegas

The temperature on my phone read 105 degrees. I thought it was a joke until I stepped out into the desert air at McCarran International Airport. I just left a mere 96 and steamy in Chicago, you would think anything would feel better, but the sweltering sun blazed onto my pasty forehead and a solid drip of sweat tickled my nose. I grabbed my bags and darted with the rest of my traveling companions into the nearest cab which of course had no air conditioning. Well, at least our friend’s condo was a short drive away and the pool was calling my name. Welcome to Las Vegas.

I’ve been to Las Vegas more than a handful of times and by no means has it ever been considered ‘relaxing’, but this time I was determined to not hit up the night life scene and enjoy some much needed time with friends. I must be kidding myself sometimes. Not ten minutes into my vacation mode, I already had a cocktail in hand, my bathing suit ready to be shown off, and a large pitcher that was filled with all the goods to make a hangover possible in one sitting. Bring it on Vegas!

Although my night was not quite like excerpts from the movie ‘The Hangover’, there was an air of ‘what the heck happened last night’ on my friend’s faces when we all convened in the kitchen the next morning. This is probably the best time to laugh and go over stories, but me always wanting to play Suzie Homemaker went to the nearest Albertson’s grocery store and purchased my favorite breakfast concoction that will make anyone’s tummy go right back to normal and happy. Ladies and gentlemen, I give you my famous Italian Chicken Sausage and Egg Sammie with Strawberry Chutney….

• 1 loaf Challah bread, sliced into 1″ slices and toasted
• 4 tablespoons butter
• 4 eggs, poached*
• 8 basil leaves
• 2 tomatoes, sliced thin and sprinkled with sea salt
• 1 package of fresh mozzarella in water, sliced
• 1 14oz package of chicken sausage, formed into patties
• 1 8oz jar strawberry jam
• 6 strawberries, sliced

In a large skillet, cook chicken sausage patties over medium high heat until cooked through. Drain on paper towels and set aside when done. In a small saucepan, heat the strawberry jam and toss in the strawberries. Stir to combine and remove from heat. Spread the chutney over the slices of Challah bread, then layer with mozzarella, tomato, basil, chicken patty, and top with poached egg. Sprinkle with a little salt and pepper. Instant happiness will occur. I like to serve this with hash browns and a strawberry banana salad (like it’s making feel a little healthier.)

*To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!

Now on for round two!