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Onion Boil with Chicken Sausage, Jammy Eggs and Creamy Dijon Sauce
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Onion Boil with Chicken Sausage, Jammy Eggs and Creamy Dijon Sauce

55 minPara 2Nutri-Score B€€
de @smallersam_pcos18 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • white rice (cooked)Cereales240 g
  • red onion (large, peeled and cored)Frutas y verduras1 pieza
  • butter spread (melted)Lácteos15 g
  • garlic (minced)Frutas y verduras2 piezas
  • parsley (chopped)Frutas y verduras5 g
  • paprika (ground)Especias2 g
  • saltEspecias2 g
  • Old Bay seasoningEspecias3 g
  • chicken bone brothDespensa120 ml
  • eggs (soft boiled, peeled)Lácteos2 piezas
  • andouille chicken sausage linksCarne2 piezas
  • nonfat plain Greek yogurtLácteos60 g
  • grainy Dijon mustardDespensa22 ml
  • Old Bay hot sauceDespensa30 ml
  • Worcestershire sauceDespensa5 ml
  • garlic powderEspecias1 g
  • onion powderEspecias1 g
  • lemon (cut into wedges)Frutas y verduras1 pieza

por ración

Nutrición

478kcal

Carbohidratos
53 g
Proteínas
31 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Fuente de horno
  • Cazo
  • Bol
  • Varillas

paso a paso

Preparación

  1. Prepare the onion

    • Peel the red onion and cut out the core, leaving the outer layers intact.
    • Place the onion in a baking dish and brush it with the melted butter spread.
    • Season with the minced garlic, parsley, paprika, salt and Old Bay.
    Paso 1

  2. Bake the onion

    • Pour the chicken bone broth into the dish around the onion.
    • Bake at 425 °F (220 °C) until the onion is tender and cooked to your liking, basting occasionally with the broth.
    Paso 2

  3. Cook the eggs and sausage

    • Soft boil the eggs until jammy, then peel them.
    • Cook the chicken sausage links until browned and heated through.
    Paso 3

  4. Make the creamy Dijon sauce

    • Whisk the Greek yogurt with the grainy Dijon mustard, Old Bay hot sauce and Worcestershire sauce.
    • Season with garlic powder, salt, paprika and onion powder.
    Paso 4

  5. Assemble the bowls

    • Spoon the cooked white rice into bowls and pour the sauce from the onion over it.
    • Top with the baked onion, sliced sausage and halved jammy eggs.
    • Spoon over the creamy Dijon sauce and finish with a squeeze of lemon.
    Paso 5
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