Eggs, Creole-Spiced Impossible™ Pork, Fingerling Potatoes, Onion, Bell Pepper, Cheddar Cheese, Hot Sauce, Scallion
Chef Name and Association
Yield: 1 skillet
Adapted by StarChefs | August 2024
INGREDIENTS
Neutral oil
10 grams maple sugar
453 grams Impossible™ ground pork made from plants
20 grams Creole seasoning
680 grams roasted fingerling potatoes, halved
100 grams diced yellow onion
20 grams sliced garlic
100 grams diced yellow bell pepper
5 eggs
20 grams kosher salt
5 grams ground black pepper
120 grams shredded cheddar cheese
60 grams sliced scallions
Hot sauce
METHOD
In a cast-iron skillet over medium-high flame, heat oil until smoking. Add maple sugar and cook until sugar begins to caramelize. Add Impossible™ pork, using a spatula to break up, and cook until pork is lightly browned. Stir in Creole seasoning until mixture is evenly coated. Using a slotted spoon, remove Impossible™ pork from pan. Add additional oil to pan, then add potatoes, cut down side. Cook until potatoes are tender and well browned. Add onion, garlic, and peppers. Cook until alliums are soft and fragrant. Add Impossible™ ground pork back into the pan, stirring to combine. Reduce heat, cover pan, and cook 2 minutes. Add eggs and cook until desired doneness. Season with salt and pepper. Add cheese and continue to cook until cheese has fully melted. Remove from heat. Garnish with scallion and hot sauce.
