NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

1 slice sourdough bread

0.5 cup canned spaghetti

4 oz ground turkey (93% lean)

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

1 tbsp fresh parsley

PREPARATION

• 1

  Heat a small non-stick skillet over medium heat and add the extra virgin olive oil.

• 2

  Add the ground turkey to the skillet, seasoning with half of the sea salt and black pepper, and cook until browned and fully cooked through.

• 3

  Stir the canned spaghetti into the skillet with the turkey and heat until the sauce is bubbling and hot.

• 4

  Fill a medium saucepan with water and the apple cider vinegar, bringing it to a very gentle simmer over medium-low heat.

• 5

  Crack each egg into a small ramekin, then carefully slide them into the simmering water to poach for about 3 minutes until the whites are opaque but the yolks are still soft.

• 6

  While the eggs poach, toast the sourdough bread until it is golden brown and crisp.

• 7

  Place the toasted sourdough on a plate, spread the turkey and spaghetti mixture evenly over the top, and carefully place the poached eggs on the summit.

• 8

  Garnish the dish with the remaining sea salt, black pepper, and freshly chopped parsley before serving immediately.