Description
Super easy and quick breakfast combo that incorporates green vegetables in a traditional breakfast.
Ingredients
Scale
- Half pound Jimmy Dean pork sausage or chorizo sausage
- 1–2 tablespoons olive oil
- 2 eggs
- Salt and pepper to taste
- Paprika and dried tarragon to taste (optional)
- 2 cups of spring mix
- Pico de gallo
Instructions
- Heat a large nonstick skillet over medium-high heat. Add sausage and cook for 5-7 minutes, crumbling with your spatula.
- Once the sausage is done, push it to the side of the skillet leaving enough room to fry eggs. If there’s not enough oil left, add a drizzle of olive oil in the skillet.
- Once the oil is hot but not sizzling, gently crack 2 eggs into the skillet. Cook until the white is set and the yolks are slightly runny, approximately 4-5 minutes. Start seasoning it with salt and pepper to taste. (I always add paprika and dried tarragon to mine.)
- In the meanwhile, prepare two serving plates. Place a handful of greens on each plate. Add the cooked sausage on top of the greens.
- Once the eggs are done. Gently place a fried egg on each plate. Top with a spoonful of pico de gallo. Serve immediately.
Nutrition
- Serving Size: 2
