Breakfast Salad with Fried Eggs and Sausage
Ingredients
- 2-3 tsp cooking fat, plus more for the egg
- 2-3 eggs
- 1-2 precooked 21DSD-friendly sausages, chopped
- 1 cup chopped romaine lettuce
- 2-3 pinches Bagel Spice Blend
- 2 tbsp Peanut Sauce
Preparation
Heat the cooking fat in a small skillet over medium heat. Crack the eggs into the skillet and fry until the white is cooked but the yolk remains runny or to your preferred level of doneness.
While the eggs are cooking, warm the sausage in the same pan alongside the eggs or in a separate skillet over medium heat.
Assemble the salad by placing the chopped lettuce on a plate, topping with the egg, garnishing with the spice blend, adding the sausage, and drizzling with peanut sauce to taste.
Variations
Use arugula instead of romaine lettuce.
Substitute with sautéed kale.
Add crispy Brussels sprouts.
Include crispy broccoli.
Use steamed green beans.
Incorporate roasted asparagus.
Try zucchini noodles.
Add ranch roasted potatoes.
Use sautéed shredded sweet potato.
Include simple fried rice.
Opt for poached eggs.
Choose scrambled eggs.
Substitute with crispy bacon.
Use slow cooker BBQ pulled pork.
Add avocado.
Include green apple.
Garnish with salsa.
Use pico de gallo.
Drizzle with tahini sauce.
