YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Sautéed Spinach and Chicken Sausage on Whole Wheat Toast
Fluffy scrambled eggs and egg whites folded with wilted spinach and savory chicken sausage, served over a slice of toasted whole wheat bread with a hint of creamy butter.
INGREDIENTS
2 Large Eggs
1/4 cup Liquid Egg Whites
1 link Chicken Sausage, sliced
1 slice Whole Wheat Bread
1 cup Fresh Spinach
1 tsp Unsalted Butter
PREPARATION
Slice the chicken sausage into thin rounds.
Heat a non-stick skillet over medium heat and add half of the butter.
Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned.
Toss in the fresh spinach and cook just until wilted, about 1 minute, then transfer the sausage and spinach to a plate.
In a small bowl, whisk together the whole eggs and egg whites until well combined.
Add the remaining butter to the skillet, pour in the egg mixture, and scramble gently with a spatula until soft curds form.
Fold the sautéed sausage and spinach back into the eggs during the last few seconds of cooking.
Toast the whole wheat bread until golden brown.
Top the toast with the egg and sausage mixture and season with a pinch of salt and black pepper if desired.