YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Turkey Sausage and Sautéed Spinach
Pan-seared turkey sausage and sautéed spinach folded into soft-scrambled eggs, served with fresh avocado for a buttery and satisfying finish.
INGREDIENTS
2 Pasture-Raised Eggs
3 Turkey Sausage Links
1.5 tbsp Grass-Fed Ghee
3 cups Organic Baby Spinach
1/2 Avocado
PREPARATION
Place a non-stick skillet over medium heat and add the turkey sausage links, cooking until browned and heated through.
Remove the sausage from the pan and slice into bite-sized coins.
In the same skillet, add a small amount of the ghee and toss in the fresh baby spinach, sautéing until just wilted.
While the spinach cooks, whisk the eggs in a small bowl until the yolks and whites are fully combined.
Lower the heat to medium-low and add the remaining ghee to the skillet.
Pour in the whisked eggs and use a silicone spatula to gently move the eggs across the pan, creating soft, creamy curds.
Fold the sliced turkey sausage back into the eggs just before they finish cooking.
Remove from heat while the eggs still look slightly moist to prevent overcooking.
Serve immediately with fresh sliced avocado on the side and a pinch of sea salt.