YOUR SOLIN GENERATED RECIPE
Egg White and Chicken Sausage Breakfast Sandwich with Spinach
A toasted sprouted grain muffin stacked with fluffy egg whites, savory chicken sausage, and wilted spinach, finished with a slice of vine-ripened tomato for a juicy, fresh bite.
INGREDIENTS
1 Sprouted Grain English Muffin
150g Liquid Egg Whites
1 Chicken Sausage Patty
1 cup Fresh Spinach
1 teaspoon Avocado Oil
1 slice Tomato
PREPARATION
Split the sprouted grain English muffin and toast until golden brown and crisp.
Heat the avocado oil in a small non-stick skillet over medium heat.
Place the chicken sausage patty in the skillet and cook for 3-4 minutes per side until browned and heated through.
Remove the sausage from the pan and set aside.
Add the fresh spinach to the same skillet and sauté for 1 minute until just wilted, then remove and set aside.
Pour the liquid egg whites into the skillet, using a silicone egg ring if available to maintain a circular shape, and cook until the edges are firm and the center is set.
Layer the bottom half of the toasted muffin with the wilted spinach, followed by the chicken sausage patty and the egg white patty.
Top with a fresh tomato slice and the remaining muffin half before serving warm.