Egg Skillet

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 4-6):

  • 6 ounces Marieke’s Pesto Basil Gouda

  • ½ pound pork sausage

  • 1 small onion, diced

  • 3 cups fresh baby spinach, roughly chopped

  • 6 grape tomatoes, halved

  • 8 large eggs

  • ½ tablespoon of water

Directions:

  1. Cut 2 ounces of Marieke’s Pesto Basil Gouda into ½ inch cubes shred remaining Marieke’s Pesto Basil Gouda, set aside.

  2. Brown pork sausage and onion in 10 inch skillet over medium high heat. Stir in spinach and tomatoes, stir until spinach is wilted.

  3. Beat eggs with water. Add cubed Marieke’s Pesto Basil Gouda and eggs to the skillet; gently stir until eggs are light and fluffy and no longer runny. Top eggs with shredded Marieke’s Pesto Basil Gouda. Enjoy!

ADDRESS

Marieke Gouda

200 W. Liberty Drive

Thorp, WI 54771

715-669-5230

info@mariekegouda.com

 

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Drawings ©Mauro Magellan

Marieke Gouda

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.