YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Breakfast Sandwich with Toasted Bread
Pan-seared chicken sausage and fluffy egg whites layered on toasted sprouted grain bread, served with a side of fresh, juicy blueberries.
INGREDIENTS
2 slices Sprouted Grain Bread
150g Liquid Egg Whites
1 Chicken Sausage Patty
0.5 cup Blueberries
1 cup Baby Spinach
PREPARATION
Toast the sprouted grain bread slices until golden brown and crisp.
Lightly coat a non-stick skillet with avocado oil spray and place over medium heat.
Add the chicken sausage patty to the skillet and cook for 2-3 minutes per side until heated through and slightly browned.
Remove the sausage and pour the liquid egg whites into the same skillet, seasoning with a pinch of sea pepper.
As the egg whites set, use a spatula to fold them into a square shape roughly the size of your bread slices.
Place the fresh baby spinach on one slice of toast, followed by the cooked egg whites and the chicken sausage patty.
Top with the second slice of toast and serve immediately with the fresh blueberries on the side.