Check Out Castagna's Haute Sausage and Omelette Dish

To celebrate Greasy Spoons Week, Eater asked four restaurants to embrace the classic diner experience and make a special Eater Greasy Spoons creation, available on their menus all this week.

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Chef Justin Woodward's fine dining restaurant Castagna is practically the conceptual opposite of the greasy spoon, but that didn't stop Woodward from going right to sausage and eggs for this Blue Plate Special dish, currently a "hidden course" on the spot's chef's tasting menu. Inspired by a tangy house-made duck sausage ("based off of a fermented Thai sausage," Woodward says), the chef glazes the sausage in crème fraiche, then pairs it with a "really simply" French omelette with gruyere, potatoes cooked in potato stock, blanched scallions, herbs, and a porcini-based sauce.

"What I like about the omelette and sausage it that it's really familiar, but it also shows a level of technique," Woodward says. "Cooking a French omelette perfectly is not something a lot of people can do. Hitting the mark on point is pretty difficult." As a hidden course on the tasting menu, the simply named "Sausage" is served along with the bread course (essentially, the first dish to appear after "snacks"). The duck sausage itself? "The sausage I'm going to keep around for a while."
· Castagna [Official site]
· All Previous Castagna Coverage [Eater PDX]
· All Greasy Spoons Week Coverage [Eater PDX]