YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Sautéed Spinach
Pan-scrambled eggs served with browned chicken sausage and wilted spinach, accompanied by a side of fresh, bursting blueberries.
INGREDIENTS
2 Large Eggs
2 links Chicken Sausage
2 cups Fresh Spinach
2 teaspoons Extra Virgin Olive Oil
0.5 cup Blueberries
PREPARATION
Slice the chicken sausage into half-inch rounds.
Heat one teaspoon of olive oil in a non-stick skillet over medium heat.
Add the sausage rounds to the pan and cook until they are browned and slightly crisp on both sides.
Toss the fresh spinach into the skillet with the sausage and sauté until the leaves are just wilted, then transfer everything to a plate.
Whisk the eggs in a small bowl with a pinch of sea salt and black pepper.
Wipe the skillet clean if needed, add the remaining teaspoon of olive oil, and pour in the whisked eggs.
Cook the eggs over medium-low heat, stirring gently until they reach a soft, fluffy scramble.
Serve the eggs alongside the sausage and spinach, with the fresh blueberries on the side for a balanced start to your day.