YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Roasted Potatoes
Pan-scrambled eggs and savory chicken sausage served alongside golden herb-roasted potatoes and slices of buttery avocado.
INGREDIENTS
2 Large Eggs
2 oz Lean Chicken Sausage
100g Red Potatoes
1 tsp Olive Oil
30g Avocado
1 cup Baby Spinach
PREPARATION
Preheat your oven or air fryer to 400°F.
Dice the red potatoes into small half-inch cubes and toss them with olive oil, sea salt, and dried rosemary.
Spread the potatoes on a baking sheet and roast for 20 minutes until the edges are golden and crispy.
While potatoes roast, slice the chicken sausage into rounds and brown them in a non-stick skillet over medium heat.
Whisk the eggs in a small bowl with a pinch of salt and pepper.
Add the baby spinach to the skillet with the sausage and sauté until just wilted.
Pour the whisked eggs into the skillet and gently scramble with the sausage and spinach until the eggs are set.
Plate the scrambled eggs and sausage alongside the roasted potatoes.
Top with fresh avocado slices and a dash of red pepper flakes if desired.