YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Crispy Rice Cakes
Enjoy a savory breakfast that's both satisfying and nourishing. Fluffy scrambled eggs are paired with juicy chicken sausage and served alongside crunchy rice cakes, with a side of creamy avocado for an extra burst of flavor and a dose of heart-healthy fats.
INGREDIENTS
2 Large Eggs
1.5 Chicken Sausage Links
2 Plain Crispy Rice Cakes
1/2 Avocado
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Crack the eggs into a bowl, whisking until smooth with a pinch of salt and pepper.
Slice the chicken sausage into rounds. In a non-stick skillet, heat the olive oil over medium heat and add the sausage slices. Sauté for 2-3 minutes until slightly browned.
Pour the whisked eggs into the skillet with the sausage. Let them sit for a few seconds, then gently scramble until just set, being careful not to overcook.
While the eggs are cooking, lightly toast the rice cakes either in a toaster or in a dry pan for extra crispiness.
Plate the scrambled eggs and sausage with the toasted rice cakes on the side. Add the halved avocado on the plate or mash it lightly as a spread.
Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.