Sausage-Provolone Patties with Fried Eggs

• 6 ounces thick-cut bacon, cut into 3/4-inch pieces
• 3/4 pound pork tenderloin, cut into 3/4-inch pieces
• 2 tablespoons dry white wine
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon sugar
• Kosher salt and freshly ground pepper
• 1/2 cup diced provolone cheese
• 1 tablespoon vegetable oil
• 6 to 8 large eggs

1. Put the bacon in a medium saucepan and fill with water.
2. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry.
3. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine.
4. Cover and refrigerate at least 1 hour and up to 4 hours.
5. Transfer the pork mixture to a food processor and pulse until coarsely chopped.
6. Transfer to a bowl and stir in the cheese.
7. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick.
8. Put on a plate, cover and refrigerate at least 1 hour.
9. Heat the vegetable oil in a large nonstick skillet over medium heat.
10. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes.
11. Transfer to a plate and tent with foil to keep warm.
12. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes.
13. Serve with the sausage patties.
14. Photograph by Anna Williams

bacon, pork tenderloin, white wine, clove garlic, parsley, sage, red pepper, sugar, kosher salt, provolone cheese, vegetable oil, eggs

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sausage-provolone-patties-with-fried-eggs-recipe.html (may not work)