I love love love being able to get some vegetables in my breakfast. This is a great way to get your greens in early in the day and a wonderful use for leftover cooked sausages.
This recipe is a hodgepodge I hacked up and put back together from a recipe I tore out of a Men’s Health magazine on a plane. Sorry to whoever got the magazine next and noticed the missing pages! The recipe really was almost awesome. It called for leeks, which work well instead of onion, but I always have onions on hand so in the pot they go. Same goes for the arugula; I’ve replaced it with spinach. You can also use kale but it will take a little longer to wilt.
This is a great way to use up leftover sausage for a quick but fancy morning bite. It’s a pretty fast little dish, one you can even make on a weekday morning if you managed to get ready a few minutes early. The egg is technically steamed, not poached, but it’s so much easier than attempting to poach an egg, especially if it’s a work day. Who wants to attempt that at the ass crack of dawn? Not I.
Poached egg with sausage and spinach
|Prep time||5 minutes|
|Cook time||10 minutes|
|Total time||15 minutes|
|From magazine||Recipe adapted from one I found in a Maxim magazine (I think)|
- 1 sausage link (about 4 oz) (cooked and sliced)
- 1/4 onion (sliced, or one leek, white parts only sliced)
- 2 cups spinach (packed down)
- 1/4 cup white wine, broth or water
- 4 eggs
- 1 clove garlic (minced)
- 1/2 cup grape tomatoes (halved)
- 1 tablespoon olive oil or pan spray
- salt and pepper to taste
|Heat a large pan over medium high heat and add the olive oil. Add the onion, tomatoes and salt and pepper and sauté until the tomatoes are just starting to wilt, about 5 minutes. Add sausage slices and spinach and continue to sauté until the spinach starts to wilt, another few minutes.|
|Add the wine and give everything a good stir. Crack the eggs right on top, cover and cook until the egg whites are set and the yolks are cooked to your desired doneness (about 3 minutes for a runny yolk.)|