Crew Mess: by Capt. John Wampler
This is a fun recipe that impresses charter guests and owners alike. The basic recipe is easily modified by the ingredients you choose. Add peppers and cilantro to the eggs, and place a ramekin of pico de gallo in the middle of the ring for a fiesta breakfast. Simple to make, yet looks like a million bucks. Personally, I find that a pizza baking stone works best.
1/2 pound bulk breakfast sausage
8 slices bacon, thick
5 eggs, slightly beaten
Salt and pepper, if desired
1/2 cup chopped sweet onion
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 cup shredded colby-jack cheese
1 tablespoon cornmeal
Salt and pepper to taste
In a skillet, brown the sausage and onions over medium-high heat.
Once cooked, add 4 beaten eggs and cook until eggs are firm and incorporated with the sausage and onions. Set aside.
In the microwave, cook the bacon until medium well-done (not crispy). Drain and set aside.
Unroll the crescent roll dough and cut along perforated lines.
On the cooking stone, spread out the cornmeal. Arrange the triangle dough into an eight-point star.
Place one strip of bacon, lengthwise, on each of the triangle dough. Trim the bacon at the pointy end so at least an inch of the dough extends past the bacon (this will be important later).
Spoon the egg and sausage mixture around the base of the dough. Cover the egg and sausage with the shredded cheese.
Now, carefully fold the dough over and tuck the pointy end under the base of the star.
Brush the remaining beaten egg onto the dough.
Bake at 375 degrees or until golden brown.
Serve and enjoy.
Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.