Scrambled Eggs with Wild Boar Sausage Hash on Brioche


6 Eggs
¼ Cup of milk (“Mom” prefers Almond Milk or Soymilk)
5 slices of Brioche Bread
6 Wild Boar Sausage Links (Or, for vegetarians, substitute diced Roma tomatoes)
1 Roasted Red Pepper
1 Roasted Green Pepper
1 Medium Onion Diced
1 Cup of Shitake mushrooms
3 Gloves of Garlic
Salt & Pepper
3 Tbsp Olive Oil
4 Tbsp of Melted butter (“Mom” prefers Earth Balance Spread, which is Vegan)



1. Dice the Wild Boar Sausage, Roasted Red & Green Peppers, and Onion
2. Mince Garlic
3. In a sauté pan heat olive oil
4. Add Sausage and cook until half-way cooked through
5. Add the Red & Green Peppers, Onion, garlic, and mushrooms
6. Season with salt and Pepper
7. Cook until Sausage is completely cooked through


1. Slice Brioche into 1 inch thick slices
2. Using a knife or biscuit cutter, cut out a small circle in the center of the brioche slices. Make sure not to cut all the way through. It should look like a circular indentation in the center
3. Brush each slice with melted butter (or Earth Balance Spread)
4. Place each slice on sheet tray and toast in a 400-degree oven for 5-8 minutes or until bread starts to brown.
5. Once the bread is toasted, remove from the oven and keep warm


1. In a bowl whisk eggs and milk
2. In a sauté pan melt 2 Tbsp. of butter
3. When the pan is nice and hot, pour eggs into the pan
4. Scramble eggs by constantly moving the eggs in the pan as they cook. Once the eggs are cooked, remove pan from the heat, and season with salt and pepper to taste.

To Serve:

Place a slice of the brioche toast on a plate and place the scrambled eggs into the center indentation. It’s ok to pile the eggs a little high. Then spoon the hash on top and around the slice of brioche toast.

*Recipe and image courtesy of Chef Troy Ellis. Visit him at Troy’s Taste.*