This meal best suits groups of 4-6, as the onion cup eggs can be a little fussy if you're trying to serve a real crowd, but since this meal has several components, most of which are simple, you can take advantage of the holiday blessing/curse of having too many cooks in the kitchen and divide the preparation. Memories of childhood breakfasts in East Texas make me crave sage sausage patties at this time of year and this little meal shows them off nicely. The picada topping, which I am told is traditionally used to flavor and thicken soups and stews in Catalonia, is adapted from Judy Rodger's The Zuni Cafe Cookbook. The onion egg cups are essentially shirred eggs in an edible ramekin. Be sure to cook them until only just set so that the runny yolk will spill out when you cut into them. For me, the balance of savory and sweet, and of salt and spice in this meal seems right at home during the holidays, but feel free to tinker with the herbs and spices in the sausage patties. Breakfast sausage is a deeply personal thing. Serve with crusty bread to mop up any red pepper puree and egg yolk left on the plate. ---BTE

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