Farmer's Muffin Stuffin' Hash and Eggs Rachael Ray   From Every Day with Rachael Ray March 2008 SERVES 4 3 tablespoons butter, softened 2 large corn muffins, halved 1 tablespoon extra-virgin olive oil (EVOO) 3/4 pound andouille sausage, casings removed and meat cut into small cubes 1 onion, chopped 1 green bell pepper, chopped 2 ribs celery from the heart with leafy greens, chopped 3 cloves garlic, chopped Salt and pepper 1 2/3 cups chicken broth 2 cups shredded cheddar cheese 8 large eggs 1 tablespoon hot pepper sauce 2 scallions, chopped 1. Spread half the softened butter on the cut sides of the corn muffin halves. In a medium skillet, cook the muffins cut side down over medium heat until toasted, about 3 minutes. Transfer to a plate. 2. Add the EVOO, 1 turn of the pan, to the skillet. Increase the heat to medium-high, add the sausage and cook, stirring occasionally, until crisp at the edges, 2 to 3 minutes. Add the onion, bell pepper, celery and garlic and season with salt and pepper. Cook, tossing occasionally, until the vegetables are softened, about 5 minutes. Crumble in the muffins. Add the chicken broth and heat through, 1 to 2 minutes. Top the stuffing with the cheese, cover with foil and remove from the heat. 3. In a medium nonstick skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. In a medium bowl, beat the eggs with the hot sauce and season with salt and pepper. Add the eggs to the skillet and cook, scrambling, until set, about 5 minutes. 4. Serve a pile of stuffing topped with the scrambled eggs. Sprinkle the scallions on top.

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