For Mother’s Day weekend , we went for biking and hiking near Lake Habeeb, a wonderful place near Cumberland, MD.  On Sunday, Mother’s Day, we missed breakfast at the hotel (not our fault but don’t get me started).  At the time we were  very upset but it turned out to be a mixed blessing because we discovered Bob Evans. Bob Evans is a chain of  diner style restaurants that we don’t have in Philadelphia. They have the best breakfast dishes and the famous  Bob Evans sausage.  They say Bob Evans got so frustrated with the poor quality sausage in the market that  he decided to make his own to make things right.  Last weekend, I literally ran into Bob Evans sausage in a local supermarket and got some  although I had no idea what I’d do with it. But as I was staring at it, I remembered the mental note that I’d made when I saw My Little Expat Kitchen’s  amazing ‘saganaki’.  I made it with different sausage  and much  less oriental overall but I owe her the inspiration for the dish and, oh boy, was it good!

Recipe

Ingredients

• 2 tablespoons butter
• 3 pieces of sausage
• 3 tomato slices
• 3 eggs
• feta cheese

How to make: Heat the butter and cook the sausage.  Save the cooked sausage in a plate. Add the tomato slices and let them cook. Crack three eggs and add the sausage.  Tiny bit salt, depending on the saltness of the sausage and the feta cheese, and pepper. Let the ‘saganaki’ cook at low heat until the eggs settle. Sprinkle with feta cheese crumbles and serve.