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© Meredith Corporation. All rights reserved. Used with permission.
(1 cup sausage-vegetable mixture, 1 egg, and about 1 tablespoon cheese per serving)
Coat a 20-by-18-inch sheet of heavy foil with cooking spray. Place potatoes, sausage, onion and red and green peppers on foil. Drizzle with broth. Sprinkle with thyme and 1/4 teaspoon pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. Fit packet into an oval 3-1/2- or 4-quart slow cooker. Cover and cook on Low for 10 hours.
When ready to serve, poach eggs: Half-fill a 12-inch skillet with water and bring to a boil; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.
Carefully open the foil packet to avoid getting burned by escaping steam. To serve, spoon sausage and vegetables onto serving plates. Serve a poached egg on top of each serving and sprinkle egg with black pepper. Sprinkle Cheddar on individual servings.